Jump to Recipe Print RecipeThe sun-kissed sweetness of summer corn always takes me back to the backyard barbecues of my childhood. That delightful feeling inspired me to create this Grilled Corn Orzo Salad with Scallion Dill Dressing, and let me tell you, it’s a game-changer! Whipping it up is a breeze, making it perfect for those busy days when you crave something vibrant and satisfying. Not only is it a plant-based masterpiece, but it’s also gluten-free adaptable, ensuring everyone at your table can enjoy. Whether you’re serving it at a gathering or keeping it as an easy weeknight dinner option, this salad is bound to impress. Are you ready to savor the delightful crunch and fresh flavors? Let’s dive into the recipe! What makes this salad irresistible? Vibrant Flavors: This salad bursts with the freshness of grilled corn and herbs, making each bite a celebration of summer. Easy to Prepare: In just a few simple steps, you can whip up this delicious dish, perfect for busy weeknights or gatherings. Versatile Additions: Feel free to experiment and customize with your favorite ingredients like edamame or artichoke hearts for added flair. Crowd-Pleaser: Ideal for family dinners or summer BBQs, this salad will satisfy both vegans and non-vegans alike! Chill and Serve: Make-ahead friendly, this dish is perfect for prepping in advance, enhancing flavors while saving time. You can easily pair it with other refreshing sides like the Thai Chicken Salad or delightful Peach Salad Dressing for a complete meal. Grilled Corn Orzo Salad Ingredients • Get ready to savor the vibrant flavors of this delightful dish! For the Salad Orzo – Short pasta that serves as the base for the salad; substitute with gluten-free pasta or quinoa for a gluten-free option. Corn – Fresh sweet yellow corn adds delectable sweetness and texture; frozen charred corn is a handy alternative. Scallions – These provide a mild onion flavor; sautéed shallots or marinated red onions make great substitutes. Edamame – A fantastic source of plant-based protein; swap with fava beans or white beans if desired. Artichoke Hearts – Jarred marinated hearts add savory zing; sun-dried tomatoes or capers can be used instead. Arugula – Contributes a peppery kick; feel free to replace it with spinach or baby kale for a different taste. For the Dressing Avocado Oil – Ideal for high-heat grilling; any neutral oil works as a substitute. Lemon – Provides brightness and zest; fresh lemons deliver the best flavor for juice and zest. Herbs (Dill & Oregano) – Fresh herbs bring fragrant flavor; consider basil or parsley for a new twist. Miso Paste – Adds a depth of umami flavor; nutritional yeast or Dijon mustard plus a pinch of salt can be used instead. Optional Additions Vegan Parmesan – Optional for a cheesy taste; a sprinkle of nutritional yeast can give a similar flavor boost. This Grilled Corn Orzo Salad with Scallion Dill Dressing is not just a meal; it’s an experience that will leave you and your loved ones coming back for seconds! Step‑by‑Step Instructions for Grilled Corn Orzo Salad with Scallion Dill Dressing Step 1: Prep Orzo Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until it reaches al dente. Once done, drain the orzo in a colander and run it under cold water to stop the cooking process and cool it down for your Grilled Corn Orzo Salad. Step 2: Grill Corn Heat a grill pan over medium-high heat until hot, about 5 minutes. Place the corn cobs directly on the pan and grill for 10-12 minutes, turning occasionally, until nicely charred with golden-brown spots. This grilling enhances their sweetness, adding depth to your salad. Once grilled, set the corn aside to cool slightly before removing the kernels. Step 3: Sear Scallions & Garlic In the same grill pan, add a drizzle of avocado oil and heat over medium heat. Quickly toss in the white parts of the scallions and minced garlic, searing for about 1-2 minutes until they become charred and fragrant. This step will intensify the flavor profile of your Grilled Corn Orzo Salad, bringing out the essence of each ingredient. Step 4: Make Dressing In a blender, combine the sautéed garlic, scallions, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and a pinch of salt. Blend until smooth and creamy. For an aromatic finish, fold in the fresh dill by hand. This scallion dill dressing will tie all the flavors together beautifully in your Grilled Corn Orzo Salad. Step 5: Assemble Salad In a large mixing bowl, combine the cooled orzo, grilled corn kernels, seared scallions, chopped artichoke hearts, edamame, oregano, and arugula. Pour the scallion dill dressing over the salad components and gently toss until everything is evenly coated. The delightful colors and textures will make your Grilled Corn Orzo Salad visually appealing and ready to serve. Step 6: Serve or Store Serve your Grilled Corn Orzo Salad immediately for the freshest taste, or cover and chill it in the refrigerator for up to 4 hours to let the flavors meld. If serving later, give it a gentle toss before dishing up. For an extra layer of flavor, sprinkle with vegan parmesan just before serving, adding a nice touch to this vibrant dish. Grilled Corn Orzo Salad Variations Customization is the secret to making this salad truly your own – let your taste buds guide you! Gluten-Free: Swap out orzo for gluten-free pasta or quinoa for a delightful twist that keeps everyone happy. This way, dietary needs are respected while ensuring flavor doesn’t take a backseat. Protein Boost: Substitute edamame with chickpeas or fava beans for an extra protein punch. These legumes offer a hearty texture and earthy flavor that enhance this vibrant dish. Herb Twists: Replace dill and oregano with fresh basil or parsley to refresh the flavor profile. Both options will give your dressing a unique aromatic twist, perfect for herb lovers! Creamy Dressing: Mix in a dollop of tahini or cashew cream for an extra creamy texture in your dressing. This addition adds richness without compromising the lightness of your salad. Zesty Kick: Add a pinch of red pepper flakes or diced jalapeños to the salad for a little heat. This spice can elevate the salad and delight those who enjoy a fiery flavor! Veggie Variations: Incorporate diced bell peppers or cherry tomatoes for a burst of color and sweetness. These additions really brighten the salad and make it even more visually appealing! Nutty Crunch: Toss in some toasted pine nuts or walnuts for a satisfying crunch. Not only do they enhance texture, but they also introduce a lovely nuttiness that complements the corn. For ideas on more amazing summer sides, you might enjoy pairing this salad with the refreshing Mexican Street Corn or a zesty Chickpea Feta Salad. Each adds unique flavors and textures to your meal! Make Ahead Options This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fantastic meal prep option that saves you time during busy weeks! You can prepare the orzo, grill the corn, and make the scallion dill dressing up to 24 hours in advance. Simply store the orzo and corn separately in airtight containers in the fridge to maintain their texture, while the dressing can be refrigerated to keep it fresh and flavorful. When ready to enjoy, combine all components in a bowl with fresh arugula and other veggies, and give it a toss to coat. Just before serving, sprinkle with vegan parmesan for that extra layer of satisfaction! Expert Tips for Grilled Corn Orzo Salad Cook Orzo Properly: Be sure to salt the pasta water generously; this will enhance the flavor of the orzo in your salad. Perfectly Grilled Corn: Turn the corn regularly while grilling to ensure even charring. This brings out the sweetness and smokiness essential for your salad. Flavor Adjustments: Taste the dressing before adding it to the salad; adjust the herbs or salt according to your preference for the best grilled corn orzo salad experience. Make Ahead: This salad develops even more flavor when chilled. Feel free to prepare it a few hours in advance to let the ingredients meld beautifully. Protein Boost: For a heartier salad, consider adding vegan proteins like marinated tofu or chickpeas alongside the other ingredients in the grilled corn orzo salad. What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing The perfect meal deserves delightful companions that elevate your dining experience. Let’s explore some tantalizing pairings that will enhance your Grilled Corn Orzo Salad with Scallion Dill Dressing! Creamy Avocado Toast: The rich creaminess of avocado complements the freshness of the salad, making it a divine match for brunch. Grilled Vegetable Platter: Charred zucchini, bell peppers, and eggplants provide a smoky depth, balancing the bright flavors of your salad beautifully. Chilled Gazpacho: This refreshing Spanish soup, filled with ripe tomatoes and crisp cucumber, enhances the summer vibe while offering a cooling counterpart. Quinoa Stuffed Peppers: These colorful peppers, packed with protein and spices, create a hearty dish that pairs well with your light salad. Lemon Basil Hummus: Serve this zesty dip alongside crispy pita chips for a delightful appetizer; it echoes the salad’s flavors while adding a creamy touch. Sparkling Citrus Mocktail: A refreshing beverage with sparkling water, fresh citrus juice, and herbs will brighten your table, making your summer meal even more enjoyable. Coconut Mango Sorbet: End your meal on a sweet note with a light, fruity dessert that mirrors the freshness of your Grilled Corn Orzo Salad. How to Store and Freeze Grilled Corn Orzo Salad Fridge: Store your Grilled Corn Orzo Salad in an airtight container for up to 4 days. This will allow the flavors to meld beautifully while maintaining freshness. Freezer: For longer storage, freeze the salad in a freezer-safe container for up to 3 months. Note that the texture of some ingredients may change upon thawing. Reheating: Thaw overnight in the refrigerator before serving. Gently toss the salad to recombine the ingredients, and add a splash of fresh lemon juice to revive flavors. Serving Cold: This salad tastes wonderful chilled, so you can enjoy it straight from the fridge as a refreshing meal or side dish! Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs What type of corn should I use for the salad? Absolutely use fresh sweet yellow corn for that burst of flavor! If you’re short on time, frozen charred corn is a convenient option. Just ensure that any frozen corn you use is sweet and has good color. How should I store leftovers of the Grilled Corn Orzo Salad? To maintain freshness, store your salad in an airtight container in the fridge for up to 4 days. The flavors will meld beautifully while it’s chilling, making it even tastier the next day! Can I freeze the Grilled Corn Orzo Salad? While I suggest enjoying this salad fresh, it can be frozen in a freezer-safe container for up to 3 months. Just remember, some ingredients like the arugula or fresh corn may change texture upon thawing. When ready to serve, thaw it in the fridge overnight and add a splash of lemon juice to brighten the flavor! What if my corn kernels fall off the cob while grilling? Don’t worry! If your kernels do fall off, simply continue grilling them in the pan until charred. They will still infuse your salad with that delightful smoky flavor. Another option is to cut the kernels off before grilling! Is this salad suitable for people with allergies? Great question! This Grilled Corn Orzo Salad is naturally vegan and can easily be made gluten-free by using gluten-free pasta or quinoa. Always check labels on packaged ingredients to ensure they’re allergy-friendly, especially with items like miso paste or vegan parmesan. What can I substitute for the miso paste if I can’t find it? No problem! You can replace miso paste with nutritional yeast for a cheesy taste or mix Dijon mustard with a pinch of salt to mimic the umami flavor. Just add a bit at a time to reach your desired flavor! Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss Experience the best of summer with this vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing, perfect for gatherings or weeknight dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsChilling Time 4 hours hrsTotal Time 4 hours hrs 35 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: AmericanCalories: 280 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad1 cup Orzo Substitute with gluten-free pasta or quinoa for gluten-free option.2 ears Corn Fresh sweet yellow corn, or frozen charred corn.4 stalks Scallions White parts used; sautéed shallots or marinated red onions can substitute.1 cup Edamame Swap with fava beans or white beans if desired.1 cup Artichoke Hearts Jarred marinated hearts add savory zing.2 cups Arugula Can replace with spinach or baby kale.For the Dressing1/4 cup Avocado Oil Any neutral oil works as a substitute.1 whole Lemon Fresh lemons for juice and zest.2 tablespoons Herbs (Dill & Oregano) Fresh herbs recommended.1 tablespoon Miso Paste Nutritional yeast or Dijon mustard plus a pinch of salt makes a good substitute.Optional Additions1/4 cup Vegan Parmesan A sprinkle of nutritional yeast can give a similar flavor. Equipment Grill PanLarge potcolanderblendermixing bowl Method Preparation StepsStart by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until it reaches al dente. Once done, drain the orzo in a colander and run it under cold water to stop the cooking process and cool it down for your Grilled Corn Orzo Salad.Heat a grill pan over medium-high heat until hot, about 5 minutes. Place the corn cobs directly on the pan and grill for 10-12 minutes, turning occasionally, until nicely charred. Once grilled, set the corn aside to cool slightly before removing the kernels.In the same grill pan, add a drizzle of avocado oil and heat over medium heat. Quickly toss in the white parts of the scallions and minced garlic, searing for about 1-2 minutes until they become charred and fragrant.In a blender, combine the sautéed garlic, scallions, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and a pinch of salt. Blend until smooth and creamy, then fold in the fresh dill by hand.In a large mixing bowl, combine the cooled orzo, grilled corn kernels, seared scallions, chopped artichoke hearts, edamame, oregano, and arugula. Pour the scallion dill dressing over the salad components and gently toss until everything is evenly coated.Serve your Grilled Corn Orzo Salad immediately or cover and chill in the refrigerator for up to 4 hours. Sprinkle with vegan parmesan just before serving for an extra layer of flavor. Nutrition Serving: 1cupCalories: 280kcalCarbohydrates: 42gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 15mg NotesThis salad is make-ahead friendly, allowing flavors to meld beautifully. It can be enjoyed chilled or at room temperature and is ideal for gatherings or quick weeknight meals. Tried this recipe?Let us know how it was!
