When the sun starts to shine, there’s nothing quite like the aroma of grilled sweet corn wafting through the air. That’s exactly how I felt the first time I combined it with orzo in a fresh and vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing. The balance of creamy dill and the sweet crunch of corn makes this salad a fantastic choice for summer BBQs or picnics. Plus, it’s adaptable enough to cater to various diets, offering both gluten-free and vegan options. Whipping this up takes only a short time, and it holds beautifully in the fridge, making meal prep a breeze. Are you ready to explore how to assemble this colorful dish?
Why is This Salad a Must-Try?
Flavor Explosion: This Grilled Corn Orzo Salad is a delightful mix of sweet grilled corn and creamy scallion dill dressing, creating a fusion of tastes that dance on your palate.
Versatile Options: Adaptability is key! You can easily swap in gluten-free pasta or add your favorite protein, making it perfect for any dietary need.
Quick and Easy: With simple steps and minimal ingredients, you can whip up this beautiful salad in no time. It’s a hassle-free way to impress your guests.
Ideal for Meal Prep: Enjoy it as a refreshing side or stand-alone dish throughout the week. It holds well in the fridge, letting the flavors deepen over time.
Crowd-Pleaser: Whether at a BBQ or picnic, this salad is sure to please guests of all ages, making it the life of the party! Try pairing it with grilled chicken or a refreshing Spring Roll Salad for a complete meal.
Grilled Corn Orzo Salad Ingredients
For the Salad
• Orzo – This pasta shape adds a delightful texture; you can substitute with gluten-free grains like quinoa for a different twist.
• Corn – Use sweet yellow corn for that burst of sweetness; frozen charred corn makes for a quick alternative.
• Scallions – These bring a mild onion flavor to the salad; if you prefer, swap them for sautéed shallots.
• Edamame – A great source of plant-based protein; roasted chickpeas make a tasty alternative if desired.
• Artichoke Hearts – Adds a unique briny flavor; you can substitute jarred marinated hearts with sun-dried tomatoes.
• Arugula – Optional for a fresh pop of color and flavor; substitute with spinach for a similar effect.
For the Dressing
• Oil – I recommend avocado oil for cooking due to its high smoke point; extra virgin olive oil adds richness to the dressing.
• Lemon – Fresh lemon juice and zest provide a zesty kick; don’t skimp on this bright flavor!
• Herbs (Dill & Oregano) – These herbs are the foundation of your dressing; try fresh basil for a wonderful swap.
• Miso Paste – This adds an umami dimension to the dressing; for a lighter option, nutritional yeast works beautifully.
Optional Toppings
• Vegan Parm – Use to sprinkle on top for a cheesy element; nutritional yeast is an excellent dairy-free alternative.
This Grilled Corn Orzo Salad with Scallion Dill Dressing can be prepared easily, delighting everyone with its colorful presentation and refreshing taste.
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 rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo in a colander and transfer it into a mixing bowl. To prevent sticking, allow it to cool for a few minutes while you prepare the other ingredients.
Step 2: Grill the Corn
Preheat your grill to medium heat, ensuring it’s hot enough for a good char. Place the fresh corn cobs directly on the grill grates, turning them occasionally. Grill for about 10-12 minutes or until the kernels are tender and have beautiful char marks. After grilling, let them cool for a few minutes before carefully slicing the kernels off the cob and setting them aside.
Step 3: Sear Scallions & Cook Garlic
In a skillet, add 1-2 tablespoons of avocado oil and heat over medium-high heat. Once hot, add the white parts of the scallions and sauté for about 2-3 minutes until they become tender and slightly charred. Add minced garlic and sauté for another minute until fragrant. Remove the mixture from heat and allow it to cool slightly before incorporating it into the dressing.
Step 4: Make the Dressing
In a blender or food processor, combine the sautéed garlic and scallions, lemon zest, fresh lemon juice, vinegar, extra virgin olive oil, miso paste, and a sprinkle of salt. Blend until creamy and smooth, scraping down the sides as needed. Finally, fold in chopped fresh dill and blend again until just combined, creating a delightful Scallion Dill Dressing for your salad.
Step 5: Assemble the Salad
In the bowl with the cooled orzo, combine the grilled corn, seared scallions, artichoke hearts, cooked edamame, oregano, and arugula. Gently fold the ingredients together to mix them evenly. Pour in the creamy dressing and stir until everything is well coated. Be sure to taste and adjust the seasoning with additional salt or lemon juice if necessary.
Step 6: Serve or Store
The Grilled Corn Orzo Salad with Scallion Dill Dressing can be served immediately for a fresh meal or chilled in the refrigerator for later. If you choose to refrigerate, store it in an airtight container for up to 4 days. For an extra touch, sprinkle with vegan parmesan just before serving, enhancing both flavor and presentation.
How to Store and Freeze Grilled Corn Orzo Salad
Fridge: Store your salad in an airtight container for up to 4 days; this allows the flavors to meld beautifully while keeping it fresh.
Freezer: If you’d like to freeze it, do so without the dressing, as it can separate; freeze for up to 2 months in a freezer-safe container.
Reheating: Thaw in the fridge overnight before serving, and if needed, add a splash of lemon juice or a drizzle of olive oil to refresh the dish.
Serving Tip: This Grilled Corn Orzo Salad can be enjoyed cold or at room temperature, making it perfect for picnics or meal prep!
Grilled Corn Orzo Salad Variations
Feel free to get creative with your Grilled Corn Orzo Salad; there are endless possibilities to make it your own!
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Gluten-Free: Substitute orzo with quinoa or a gluten-free pasta for a delicious alternative suitable for gluten-sensitive diners.
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Protein Boost: Swap edamame for roasted chickpeas or marinated tofu, adding hearty protein while keeping the dish vibrant.
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Herb Twist: Change up the herbs in the dressing! Try fresh basil or cilantro for a completely different flavor profile that brightens the salad.
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Creamy Addition: For an extra creamy touch, mix in some avocado or swap in a dollop of plain yogurt or tahini for the dressing.
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Vegetable Varieties: Add in colorful diced bell peppers or sweet cherry tomatoes for added crunch and freshness, enhancing both appearance and flavor.
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Spicy Kick: Toss in a pinch of red pepper flakes or diced jalapeños to elevate the heat levels for those who crave a bit of spice in every bite.
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Nutty Texture: Include toasted nuts or seeds, such as sunflower seeds or chopped walnuts, for a delightful crunch and added nutrition; this brings an earthy richness to the dish.
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Substitute Miso: If you’re not a fan of miso, consider using tahini or a squeeze of Dijon mustard in the dressing for that needed depth of flavor.
Cooking can be a wonderful adventure; let your imagination soar! And while you’re at it, why not explore serving this salad alongside a zesty Grilled Chicken Salad or a refreshing Strawberry Spinach Salad for a feast everyone will adore?
Expert Tips for Grilled Corn Orzo Salad
Flavor Adjustment: Don’t hesitate to tweak the dressing! Experiment with more herbs or a splash of vinegar to suit your palate in the Grilled Corn Orzo Salad.
Season the Water: Always add salt to your pasta water! It ensures the orzo absorbs flavor while cooking, elevating the entire dish.
Grill Properly: For perfect corn, grill it until it’s charred but not burnt, enhancing sweetness. Avoid overcrowding on the grill to ensure even cooking.
Chill Before Serving: If you’re making this ahead, let it chill in the fridge at least half an hour. The flavors will meld beautifully, creating a more delicious salad!
Substitute Wisely: Use ingredients based on what you have on hand. Remember, the Grilled Corn Orzo Salad is adaptable; spinach can easily replace arugula!
Make Ahead Options
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fantastic choice for meal prep lovers! You can cook the orzo and grill the corn up to 24 hours in advance; simply refrigerate them in airtight containers to maintain their freshness. Additionally, the scallion dill dressing can be made ahead and stored in the fridge for up to 3 days—just give it a good stir before using, as it may thicken. When ready to serve, combine the chilled orzo, corn, and remaining salad ingredients, then toss with the dressing. This method not only saves time but also allows flavors to meld beautifully, giving you a vibrant dish that tastes just as fresh!
What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing
When you’re ready to elevate your dining experience, discover delightful pairings that transform this vibrant salad into a complete meal.
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Grilled Chicken Skewers: Juicy, marinated chicken pieces add a savory touch that complements the salad’s sweetness beautifully.
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Avocado Toast: Creamy, buttery avocado on crisp bread mirrors the freshness of the salad, making for a delightful brunch option.
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Quinoa Burgers: These hearty, protein-packed patties provide a wholesome bite, enhancing the salad’s texture and giving it ample nutrition.
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Chilled White Wine: A crisp Sauvignon Blanc brings out the zesty flavors of the dressing while keeping your meal refreshing.
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Mixed Green Salad: A simple side salad with a light vinaigrette offers contrasting textures and bright flavors, enhancing the overall meal experience.
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Fruit Salad: A medley of juicy seasonal fruits adds a sweet, refreshing note that pairs wonderfully with the savory elements of the orzo salad.
These pairings ensure that every bite is a harmonious blend of flavors, textures, and colors, making your dining experience unforgettable!
Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs
How do I choose the right corn for this salad?
Absolutely! Fresh, sweet yellow corn is ideal for the best flavor. Look for ears with bright green husks and plump kernels. If fresh corn isn’t available, you can opt for frozen charred corn, which is a convenient and delicious alternative.
What’s the best way to store leftovers?
You can store your Grilled Corn Orzo Salad in an airtight container in the fridge for up to 4 days. As the flavors meld, you might find it even tastier the next day! Just keep it chilled and serve it cold or at room temperature.
Can I freeze this salad?
If you’re planning to freeze your salad, it’s best to do so without the dressing. Pack the salad into a freezer-safe container, ensuring there is as little air as possible to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and consider adding a touch of fresh lemon juice or olive oil for brightness.
What should I do if my dressing doesn’t turn out creamy?
No problem! If your dressing turns out too thin, you can simply add a bit more miso paste or a drizzle of olive oil while blending until you reach the desired consistency. For a smoother texture, blending longer can help as well. Remember, adjusting flavors is part of the fun!
Are there any dietary concerns I should consider?
Certainly! This Grilled Corn Orzo Salad is quite versatile. It’s vegan-friendly and can be made gluten-free by using gluten-free pasta or quinoa. If you have specific allergies, be cautious with miso paste, as some brands might contain soy, which is common in allergenic foods. Always check labels to ensure safe ingredients!
Is this a good dish for meal prep?
Very! This salad is perfect for meal prep. It holds up well in the fridge, allowing you to enjoy it throughout the week as a refreshing side or a stand-alone meal option. Just keep in mind that the flavors will intensify as it marinates, so it’s a delightful option to make ahead!
Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo in a colander and transfer it into a mixing bowl. Let it cool for a few minutes.
- Preheat your grill to medium heat. Place the fresh corn cobs directly on the grill grates, turning them occasionally. Grill for about 10-12 minutes or until the kernels are tender and have char marks. Let them cool before slicing the kernels off the cob.
- In a skillet, add 1-2 tablespoons of avocado oil and heat over medium-high heat. Add the white parts of the scallions and sauté for about 2-3 minutes until they become tender and slightly charred. Add minced garlic and sauté for another minute until fragrant. Remove from heat and let cool slightly.
- In a blender, combine the sautéed garlic and scallions, lemon zest, fresh lemon juice, vinegar, extra virgin olive oil, miso paste, and salt. Blend until creamy and smooth. Fold in chopped fresh dill and blend again until just combined.
- In the bowl with the cooled orzo, combine the grilled corn, seared scallions, artichoke hearts, cooked edamame, oregano, and arugula. Gently mix and pour in the creamy dressing, stirring until well coated. Taste and adjust seasoning with additional salt or lemon juice if necessary.
- Serve immediately or chill in the refrigerator for later. Store in an airtight container for up to 4 days. For an extra touch, sprinkle with vegan parmesan just before serving.