Description
Discover a burst of summer flavors with this Grilled Corn Orzo Salad with Scallion Dill Dressing. This vibrant dish combines the smoky sweetness of grilled corn, creamy scallion-dill dressing, and fresh herbs, making it a perfect addition to your summer gatherings or a light weeknight dinner. The delightful blend of textures and tastes not only tantalizes your taste buds but also ensures versatility—serve it as a stand-alone main course or as a refreshing side dish. Plus, it’s make-ahead friendly, allowing the flavors to meld beautifully for an even more enjoyable meal experience.
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 12 oz frozen edamame
- 1/3 cup marinated artichoke hearts
- 3 cups baby arugula
- 2 tsp avocado oil
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white grape juice vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill
- 1 tbsp fresh oregano leaves
- Kosher salt to taste
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Instructions
- Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain and transfer to a large mixing bowl.
- Grill the corn on medium heat for about 10-12 minutes until charred. Let cool before cutting off the kernels.
- Sear chopped scallions (white parts) and garlic in a pan until fragrant.
- Blend sautéed garlic, scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt until smooth.
- Combine corn, sliced scallions (green parts), artichokes, edamame, oregano, arugula, and dressing in the bowl with orzo. Mix well.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg