The air was thick with the charred scent of summer evenings when I first crafted my Grilled Corn Orzo Salad with Scallion Dill Dressing. This dish captures the essence of backyard barbecues and sunny picnics, making it a vibrant addition to any gathering. Not only is it a crowd-pleaser, but it’s also wonderfully versatile, accommodating vegan, dairy-free, and gluten-free diets with ease. Packed with sweet grilled corn, nutty orzo, and a luscious scallion dill dressing, it strikes a heavenly balance of flavors that invite you to savor every bite. Plus, it’s perfect for meal prep, allowing you to enjoy a fresh, nutritious salad throughout the week. Are you ready to elevate your summer dining experience?
Why is this salad a must-try?
Vibrant flavors take center stage: This Grilled Corn Orzo Salad bursts with color and freshness, making it as delightful to look at as it is to eat.
Versatile and accommodating: Whether you’re vegan, gluten-free, or just looking for something light, this salad fits the bill with ease.
Simple to make: With straightforward steps and quick prep, you can whip this up in no time, perfect for the busy home chef.
Perfect for gatherings: Its crowd-pleasing appeal makes it an ideal side dish for BBQs or picnics, bringing smiles to everyone at your table.
Meal prep friendly: This salad keeps well in the fridge, letting you enjoy healthy, delicious meals all week long. Pair it with Grilled Cheese Burrito for a complete spread!
Grilled Corn Orzo Salad Ingredients
• Discover the perfect blend for this delightful dish!
For the Salad
- Orzo – A nutty, tender base; you can substitute with any small pasta or gluten-free grain like quinoa.
- Corn – Fresh sweet yellow corn adds summer sweetness; frozen charred corn works in a pinch.
- Scallions – Provides a mild onion flavor; consider sautéed shallots or marinated red onions for a twist.
- Edamame – A source of plant-based protein; fava beans or white beans can fill in nicely.
- Artichoke Hearts – Choose jarred marinated ones for great flavor; sun-dried tomatoes or capers can change the profile.
- Arugula – Offers a peppery punch; swap for spinach or baby kale if desired.
For the Dressing
- Miso Paste – Adds depth and umami; nutritional yeast and extra salt can be a solid alternative for the dressing.
- Lemon – Fresh juice and zest bring bright acidity to lighten the flavors.
- Herbs (Dill & Oregano) – Fresh herbal notes enhance the dish; switching to fresh basil or parsley will change the aroma beautifully.
- Oil – Use avocado oil for grilling and extra virgin olive oil in the dressing; can replace with other high heat neutral oils.
Optional Enhancements
- Vegan Parm – Adds a cheesy flavor; nutritional yeast can achieve a similar taste if desired.
Step‑by‑Step Instructions for Grilled Corn Orzo Salad with Scallion Dill Dressing
Step 1: Cook Orzo
Begin by bringing a large pot of salted water to a boil. Once boiling, add the orzo and cook for about 8–10 minutes, or until al dente. Keep an eye on it as you want it tender but still firm to the bite. After cooking, drain the orzo in a colander and then transfer it to a mixing bowl to cool while you prepare the other ingredients.
Step 2: Grill Corn
Preheat your grill pan over medium-high heat until hot. While the pan is heating, remove the husks from the corn. Once ready, place the corn cobs on the grill pan and cook them for 10–12 minutes, turning occasionally until they are lightly charred all around. When done, set the corn aside to cool before cutting the kernels off the cob.
Step 3: Sear Scallions & Cook Garlic
In the same grill pan used for the corn, lower the heat to medium and add a drizzle of oil. Place the white parts of the chopped scallions in the pan and sear them for 2–3 minutes until slightly charred. Next, add minced garlic to the pan and sauté for another minute until golden and fragrant. Remove from the heat and let the mixture cool.
Step 4: Make Dressing
In a blender, combine the sautéed garlic and scallions, lemon zest, lemon juice, vinegar, olive oil, miso paste, and a pinch of salt. Blend on high until creamy and smooth, then add the fresh dill and pulse a few more times to incorporate. Taste and adjust seasoning if needed; the dressing for your Grilled Corn Orzo Salad should be bright and flavorful.
Step 5: Assemble Salad
Once the corn has cooled, carefully slice the kernels off the cobs and chop the remaining green parts of the scallions. In the bowl with orzo, add the corn kernels, chopped scallions, artichoke hearts, cooked edamame, oregano, and arugula. Drizzle the creamy dressing over the salad and gently toss everything together until well combined, ensuring all ingredients are coated.
Step 6: Serve or Store
Your Grilled Corn Orzo Salad with Scallion Dill Dressing is now ready to be enjoyed! Serve immediately for the best flavor, or refrigerate in an airtight container for up to four days. If desired, garnish with a sprinkle of vegan parmesan just before serving to enhance the dish’s visual and flavor appeal.
Make Ahead Options
This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep, saving you both time and effort during busy weekdays. You can cook the orzo and grill the corn up to 24 hours in advance—just be sure to let everything cool before refrigerating them separately in airtight containers. The dressing can also be prepared ahead of time and stored in the fridge for up to 3 days; this allows the flavors to meld beautifully. When you’re ready to serve, simply combine the prepped ingredients with the dressing, toss gently, and garnish with vegan parmesan for a deliciously fresh meal that tastes just as delightful as when it was first made!
What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing
The perfect pairing can transform a meal, enhancing every delightful bite of your vibrant salad.
- Grilled Vegetables: These smoky, tender veggies add depth and color, creating a well-rounded meal that compliments the salad’s freshness.
- Roasted Chickpeas: Crunchy and hearty, they provide a satisfying protein boost while embracing the salad’s vibrant flavors.
- Lemon Herb Quinoa: This fluffy grain dish brings subtle citrus notes and a nutty texture, harmonizing beautifully with the creamy dressing.
- Crispy Tofu Skewers: Marinated and grilled to perfection, these skewers add savory goodness and make for a protein-packed lunch or dinner option.
- Herbed Focaccia: The light, airy texture helps to scoop up bits of the salad while adding an indulgent touch that balances the healthy elements.
- Refreshing Mint Lemonade: A sweet, tangy drink that cools you down while offering a bright contrast to the flavors of the salad—perfect for summer gatherings.
Expert Tips for Grilled Corn Orzo Salad
- Flavor Balance: Adjust the dressing by experimenting with different herbs and acids, ensuring a vibrant taste for your Grilled Corn Orzo Salad.
- Perfectly Salted Pasta: Don’t skip on salting the pasta water; this is essential for enhancing the flavor of the orzo as it cooks.
- Don’t Overcook Corn: Keep an eye on the corn while grilling to avoid charring it too much; you want those sweet kernels to shine!
- Creamy Consistency: Blend the dressing thoroughly until smooth; chunkier dressings can coat the salad unevenly and affect taste.
- Serve Fresh: For the best texture and flavor, serve the salad right after assembling; it can be refrigerated, but the freshness shines when fresh.
Grilled Corn Orzo Salad Variations
Feel free to explore these delightful twists on the classic salad, each inviting a unique flavor or texture that elevates your dining experience.
- Vegan Twist: Use nutritional yeast instead of vegan parmesan for a cheesy flavor while keeping it plant-based.
- Gluten-Free Option: Swap orzo with quinoa or any gluten-free grain to maintain that delightful texture.
- Herb Swap: Experiment with fresh basil or cilantro instead of dill; they add a fragrant twist to the dressing.
- Crunch Element: Toss in some toasted nuts or chickpeas for an extra satisfying crunch and a protein boost.
- Spicy Kick: Add a sprinkle of crushed red pepper flakes or diced jalapeño for a fiery touch if you enjoy some heat.
- Zesty Citrus: Mix in segments of orange or grapefruit for a refreshing citrus burst alongside the corn.
- Umami Punch: Substitute miso paste with tahini for a creamier dressing that adds a nutty depth.
- Vegetable Medley: Incorporate chopped bell peppers or zucchini for added color and nutrition, making the salad even heartier.
These variations not only enhance the flavors but also make it exciting to revisit this recipe. Don’t forget to complement your salad with delicious sides like Mexican Street Corn or Bruschetta Whipped Ricotta for a delightful meal!
How to Store and Freeze Grilled Corn Orzo Salad
Fridge: Store your salad in an airtight container for up to 4 days; flavors will develop and intensify as it sits.
Freezer: While not ideal for freezing, you can freeze the dressing separately for up to 3 months; thaw in the fridge before serving.
Reheating: If serving chilled, allow the salad to sit at room temperature for about 15–20 minutes before enjoying—it enhances the flavors of your Grilled Corn Orzo Salad.
Serving Suggestions: For best results, serve fresh after assembling; however, it can be made in advance for quick meal prep during the week.
Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs
How do I select the best corn for this salad?
Absolutely! Look for fresh corn with bright green husks and moist silk ends. The kernels should be plump and tightly packed. If opting for frozen, choose charred corn for added flavor.
What’s the best way to 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 meld beautifully over time, enhancing the salad’s taste.
Can I freeze this salad?
While it’s not ideal to freeze the entire salad due to the texture changes in fresh ingredients, you can freeze the dressing separately. Simply blend the dressing ingredients and transfer to an airtight container. It can be stored for up to 3 months; just thaw it overnight in the fridge before using.
What can I do if the dressing is too thick?
Very! If your dressing turns out too thick, simply add a tablespoon of water, lemon juice, or olive oil to thin it out. Blend again until you reach your desired consistency, ensuring it’s creamy and smooth.
Is this salad suitable for my gluten-free friends?
Indeed! Just substitute the orzo with a gluten-free pasta, quinoa, or any small gluten-free grain. The rest of the ingredients are naturally gluten-free, making this a safe option for gluten-sensitive diets.
Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil, add the orzo, and cook for 8–10 minutes until al dente. Drain and cool in a mixing bowl.
- Preheat grill pan over medium-high heat. Grill the corn for 10–12 minutes, turning until lightly charred. Allow to cool, then cut kernels off.
- Lower heat and drizzle oil in the same grill pan. Sear white parts of scallions for 2–3 minutes, then add minced garlic and sauté for another minute. Remove from heat to cool.
- In a blender, combine garlic, scallions, lemon zest, lemon juice, vinegar, olive oil, miso paste, and salt. Blend until creamy, then add fresh dill.
- In the bowl with cooled orzo, add corn, scallions, artichoke hearts, edamame, oregano, and arugula. Drizzle dressing over and toss to combine.
- Serve immediately or store in an airtight container for up to four days. Garnish with vegan parmesan if desired before serving.
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