As the sun begins to set and the warm breeze carries whispers of summer, the aroma of grilled corn fills the air, instantly nudging me to gather friends and family around the table. This Grilled Corn Orzo Salad with Scallion Dill Dressing is my go-to dish for those sun-drenched gatherings, combining the delightful chewiness of orzo with the sweetness of charred corn and the brightness of fresh scallions. Not only is it incredibly satisfying as a crowd-pleaser, but it also offers a burst of plant-based goodness, making it both vegan-friendly and adaptable for gluten-free diets. Picture this salad as a refreshing addition to your next BBQ or picnic—served cold or at room temperature, it’s perfect for meal prep or as a shareable potluck hit. Curious about how to create this vibrant dish that turns summer produce into a celebration? Let’s dive in!
Why is this salad a summer must-have?
Vibrant Colors: This salad is not just a feast for your taste buds but also for your eyes! With bright yellow corn and fresh greens, it brightens up any table.
Flavor Explosion: Each bite combines smoky grilled corn with the herby, creamy dressing, creating a taste sensation that’s hard to resist.
Effortlessly Adaptable: Whether you’re vegan or gluten-free, you’ll find plenty of options to suit your dietary needs—swap ingredients with ease!
Perfect for Meal Prep: Make it ahead! This salad holds up beautifully in the fridge, so it’s ideal for your weekly meal prep or those busy weekdays.
Crowd Favourite: Impress your guests at BBQs or gatherings—this dish is sure to spark joy and conversation! Plus, it pairs remarkably well with grilled veggies or plant-based burgers.
Grilled Corn Orzo Salad Ingredients
• Explore the magic of summer flavors in this irresistible Grilled Corn Orzo Salad!
For the Salad Base
- Orzo – a delightful pasta that provides a chewy texture; you can substitute it with gluten-free grains like quinoa.
- Corn – sweeter when grilled; opt for fresh sweet yellow corn or use frozen charred corn for convenience.
- Scallions – they lend a mild onion flavor; sautéed shallots are a great substitute if needed.
- Edamame – packed with plant-based protein; fava beans or white beans can easily replace them.
- Artichoke Hearts – add a touch of umami; choose jarred marinated hearts for the best flavor, or consider sun-dried tomatoes if you’re in a pinch.
For the Dressing
- Avocado Oil – ideal for high-heat cooking and adds healthy fats; you can swap it for any neutral oil.
- Lemon – fresh juice and zest brighten the entire dish; always use fresh for the best zing!
- Miso Paste – enhances the savory depth of the dressing; nutritional yeast mixed with salt serves as a good alternative.
- Herbs (Dill and Oregano) – fresh herbs deliver depth; swap in basil or parsley for a different flavor profile.
For Serving
- Arugula – introduces peppery notes; feel free to substitute with spinach or baby kale for a milder taste.
- Vegan Parmesan – optional, but it adds a cheesy flavor; nutritional yeast can be a perfect replacement for a cheesy hint.
Now that you have all your ingredients ready, it’s time to create a vibrant dish that will elevate your summer gatherings. Let’s get cooking!
Step‑by‑Step Instructions for Grilled Corn Orzo Salad with Scallion Dill Dressing
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil. Add the orzo and cook for about 8-10 minutes, until it’s al dente and slightly firm to the bite. Once cooked, drain it in a colander and let it cool in a large mixing bowl. This step sets a delicious base for your Grilled Corn Orzo Salad.
Step 2: Grill the Corn
While the orzo is cooking, preheat your grill or grill pan over medium heat. Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are nicely charred with golden brown spots. Once done, remove it from the heat and allow it to cool before cutting the kernels off the cob.
Step 3: Sear Scallions & Garlic
In a medium skillet, heat a splash of avocado oil over medium heat. Add the white parts of the scallions and sear them for 1-2 minutes until they become tender and fragrant. Then, toss in the minced garlic and sauté until it turns golden, about 2-3 minutes. Allow both to cool before incorporating them into the dressing.
Step 4: Make the Dressing
In a blender, combine the cooled scallions, garlic, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and a pinch of salt. Blend until the dressing becomes creamy and smooth. Taste it briefly and adjust the seasoning or acidity according to your preference. This creamy scallion dill dressing will elevate your Grilled Corn Orzo Salad.
Step 5: Assemble the Salad
In the bowl with the cooled orzo, add the grilled corn kernels, remaining green parts of the scallions, artichoke hearts, edamame, oregano, and arugula. Pour the prepared dressing over the salad mixture and toss gently to combine all ingredients thoroughly. The colors should pop, making this salad visually inviting!
Step 6: Serve or Store
You can serve the Grilled Corn Orzo Salad immediately for a fresh experience, or seal it in an airtight container and chill in the fridge for about 30 minutes. This allows the flavors to meld beautifully. Just before serving, sprinkle with vegan parmesan for an extra touch of flavor, if desired.
Storage Tips for Grilled Corn Orzo Salad
-
Fridge: Store your salad in an airtight container in the fridge for up to 4 days. This ensures it stays fresh and flavorful, ready for a quick meal!
-
Freezer: While not ideal, you can freeze the salad without dressing for up to 3 months. Thaw in the fridge overnight before serving and add fresh dressing before enjoying.
-
Reheating: For a warm option, gently reheat in a pan on low heat, stirring to warm evenly. It’s best enjoyed cold or at room temperature, so consider savoring it chilled!
-
Ingredient Freshness: If prepping ahead, keep the dressing separate until serving to maintain the salad’s texture and prevent sogginess, enhancing your Grilled Corn Orzo Salad experience!
What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing
As you gather your loved ones for a delightful meal, complement this vibrant salad with dishes that sing in harmony.
-
Grilled Vegetables: The smokiness from the grill enhances the flavors of the salad, while the crisp veggies add a satisfying texture contrast.
-
Plant-Based Burgers: These hearty patties are perfect companions, adding protein. The savory flavors balance the sweet corn and creamy dressing beautifully.
-
Roasted Chickpeas: For a crunchy side, roasted chickpeas provide a protein punch and a satisfying crunch that complements the dish’s soft textures.
-
Crispy Potato Wedges: Oven-roasted wedges with herbs are a comforting addition. Their crispy exterior works great alongside the creamy salad for a textural delight.
-
Fresh Fruit Salad: A refreshing fruit salad with seasonal berries or citrus brings sweetness and a vibrant burst of color to your table.
-
Lemonade or Iced Tea: Refreshing drinks like lemonade or iced tea add a zesty note that pairs perfectly with the bright flavors of the salad, quenching thirst on warm days.
-
Chocolate Chip Cookies: End the meal on a sweet note! Soft, warm cookies offer a nostalgic contrast to the fresh salad, creating a satisfying finish that everyone will love.
Make Ahead Options
These Grilled Corn Orzo Salad with Scallion Dill Dressing components are perfect for meal prep! You can cook the orzo and grill the corn up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their textures. The creamy dressing can also be prepared ahead of time—just blend the ingredients, and it will keep well for up to 3 days. When you’re ready to serve, simply combine the orzo, corn, and remaining ingredients along with the dressing, and toss gently to bring everything together. This way, you’ll enjoy a fresh, vibrant salad with minimal effort on busy weeknights!
Expert Tips for Grilled Corn Orzo Salad
-
Perfectly Cooked Orzo: Always boil your orzo in well-salted water to infuse flavor. Undercook slightly to maintain a delightful bite in your Grilled Corn Orzo Salad.
-
Maximize Flavor: Let the salad sit after mixing to allow the flavors to meld together beautifully—ideally for at least 30 minutes before serving.
-
Dressing Balance: Use just enough dressing to coat the salad without making it soggy. Adjust acidity and seasonings before serving to ensure a pop of flavor.
-
Ingredient Freshness: Opt for fresh corn when in season for the sweetest taste. If using frozen, look for charred options to replicate that grilled flavor.
-
Create Variations: Don’t hesitate to swap ingredients based on what you have available. This Grilled Corn Orzo Salad is versatile—experiment with different veggies and herbs!
Grilled Corn Orzo Salad Variations
Explore these delightful twists to customize your Grilled Corn Orzo Salad and make it your own!
-
Gluten-Free Option: Replace orzo with quinoa or any small gluten-free pasta for a similar texture.
-
Add More Veggies: Toss in grilled zucchini or bell peppers for added crunch and freshness, enhancing the summer feel.
-
Creamy Twist: Blend in a scoop of avocado for a richer, creamier dressing that perfectly complements the salad.
-
Spicy Kick: Add chopped jalapeños or a sprinkle of red pepper flakes for a bit of heat that livens up the dish.
-
Herb Variations: Experiment with herbs like cilantro for a Mexican vibe or basil for a fresh Italian spin, giving your salad a whole new flavor profile.
-
Protein Boost: Incorporate chickpeas or black beans for a heartier option packed with plant-based protein, making it even more filling.
-
Cheesy Delight: Instead of vegan parmesan, try crumbled feta or goat cheese for a tangy twist that beautifully complements the flavors.
-
Zesty Dressing: Replace lemon with lime juice and zest for a zesty pop that can transform the entire salad experience.
Whether you’re looking to adapt for dietary needs or just want to spice things up, these variations will keep your Grilled Corn Orzo Salad fresh and exciting! Pair it with grilled vegetables or a delicious Mexican Quinoa Salad for a complete meal!
Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs
What is the best way to select corn for this salad?
Absolutely! For the best flavor, look for fresh, sweet yellow corn with vibrant, green husks and no dark spots on the kernels. The corn should feel firm to the touch. If fresh corn isn’t available, frozen charred corn is a fantastic alternative for a quick option.
How should I store leftover Grilled Corn Orzo Salad?
You can store your salad in an airtight container in the fridge for up to 4 days. This helps retain the freshness and flavor—just make sure to give it a gentle toss before serving as the ingredients may settle.
Can I freeze the Grilled Corn Orzo Salad?
While it’s best enjoyed fresh, you can freeze the salad without the dressing for up to 3 months. To do this, let the salad cool completely, then place it in a freezer-safe container. When you’re ready to enjoy it, thaw it in the fridge overnight and prepare fresh dressing before serving to restore its delicious flavor!
What should I do if my orzo is overcooked?
Very good question! If your orzo ends up overcooked and mushy, don’t worry too much! Try adding more crunchy veggies like bell peppers or cucumber to add texture. You could also consider turning the dish into a warm casserole, mixing it with more ingredients and baking it with a layer of fresh herbs or cheese for a comforting twist!
Is this salad suitable for people with allergies?
Certainly! The Grilled Corn Orzo Salad is vegan and can be made gluten-free by substituting the orzo with gluten-free grains like quinoa. Always check the labels on any packaged items, like miso paste and vegan parmesan, for potential allergens. If cooking for guests, just ask about specific dietary restrictions before finalizing your ingredient list.
Can I substitute the scallions in the dressing?
Yes, you can! If you don’t have scallions, I often suggest sautéed shallots or even marinated red onions for their sweet and mild flavor. This substitution will still add deliciousness to your dressing, ensuring it complements the salad beautifully.
Grilled Corn Orzo Salad with Scallion Dill Dressing Delight
Ingredients
Equipment
Method
- Cook the orzo in salted boiling water for 8-10 minutes until al dente, then drain and cool in a mixing bowl.
- Preheat the grill and grill the corn for 10-12 minutes, turning until charred, then cool and cut kernels off.
- Sear the white parts of the scallions in a skillet with avocado oil for 1-2 minutes, add garlic and sauté for 2-3 minutes until golden.
- Blend cooled scallions, garlic, lemon zest, juice, vinegar, avocado oil, miso paste, and salt until creamy.
- In the bowl with orzo, combine grilled corn, green scallion parts, artichoke hearts, edamame, oregano, and arugula; pour dress over and toss.
- Serve immediately or chill for 30 minutes before serving, topping with vegan parmesan if desired.
Leave a Reply