As I stood by the grill, the sun warming my face and the sweet aroma of corn lightly charred drifting through the air, I couldn’t help but think of summer gatherings. This Grilled Corn Orzo Salad with Scallion Dill Dressing perfectly captures that nostalgic feeling, featuring zesty, fresh ingredients that will charm your taste buds. With just a few simple steps, you can create a delightful, plant-based side dish that’s as vibrant as your summer plans. Whether you’re gearing up for a picnic or hosting a backyard BBQ, it’s an effortlessly elegant dish that’s sure to impress without consuming your entire day. Plus, this salad can easily be prepped ahead of time, making it a stress-free addition to any meal. Curious how to whip up this flavorful summer gem? Let’s dive in!

Why Is This Salad a Must-Try?

Vibrant Flavors: This Grilled Corn Orzo Salad bursts with fresh, summery flavors, making each bite a celebration of seasonal ingredients.

Easy Preparation: With straightforward steps, you’ll be enjoying this dish in no time; it’s perfect for both novice cooks and seasoned chefs.

Customizable Options: Feel free to mix and match ingredients! Substitute edamame with beans or try different herbs, ensuring it fits your taste.

Make-Ahead Friendly: Prepare this dish ahead of your gatherings; it tastes even better after the flavors meld in the fridge, saving you time.

Crowd-Pleasing Appeal: This salad is a delightful addition to any picnic or BBQ, effortlessly impressing your friends and family, whether they’re plant-based eaters or not.

Pair it with your favorite dishes, like Chimichurri Grilled Chicken or try it alongside Street Corn Chicken for an unforgettable meal!

Grilled Corn Orzo Salad Ingredients

For the Salad

Orzo – A short pasta that serves as the backbone; substitute with gluten-free pasta or quinoa if you need a gluten-free option.
Corn – Fresh sweet yellow corn is ideal for grilling, but you can use frozen charred corn for convenience.
Scallions – Adds a mild onion flavor; sautéed shallots or marinated red onions work well as substitutes.
Edamame – Provides a delightful source of plant protein; swap in fava beans or white beans if desired.
Avocado Oil – Perfect for grilling; you may use a neutral oil if avocado oil isn’t available.
Lemon – Fresh juice and zest brighten flavors beautifully.
Herbs (Dill and Oregano) – Essential for that fresh taste; basil or parsley can be good alternatives.
Artichoke Hearts – Opt for jarred marinated artichokes for extra flavor; sun-dried tomatoes or capers can be used as substitutes.
Miso Paste – Adds an umami depth to the dressing; you can replace it with nutritional yeast or dijon mustard for a different flavor profile.
Arugula – Introduces a peppery bite; spinach or baby kale can be substituted easily.

For the Dressing

Garlic – Grilled or sautéed until fragrant for a burst of flavor.
Vegan Parmesan – An optional creamy element for extra flavor and richness; nutritional yeast can also be added for cheesiness.

Create this Grilled Corn Orzo Salad with Scallion Dill Dressing as the refreshing centerpiece of your next gathering!

Step‑by‑Step Instructions for Grilled Corn Orzo Salad with Scallion Dill Dressing

Step 1: Cook the Orzo
Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a rolling boil. Once boiling, add the orzo pasta and cook it for 7–9 minutes until tender yet al dente. Drain the pasta using a colander and rinse with cold water to stop the cooking process; set it aside to cool while you grill the corn.

Step 2: Grill the Corn
Preheat your grill to medium heat, aiming for around 400°F (200°C). Husk the fresh corn and lightly brush each cob with avocado oil. Grill the corn for 10–12 minutes, rotating occasionally, until it shows distinct char marks and the kernels become tender. Once grilled, allow the corn to cool slightly before slicing the kernels off the cobs into a large mixing bowl.

Step 3: Sear Scallions & Garlic
While the corn cools, grill the white parts of the scallions for 1–2 minutes until they have lovely grill marks and start to soften. In a small skillet, heat a tablespoon of avocado oil over medium heat and sauté minced garlic for 1 minute until fragrant but not browned. Remove both from heat, allowing the scallions and garlic to rest.

Step 4: Make the Dressing
In a blender or food processor, combine the grilled garlic and scallions with lemon zest, fresh lemon juice, vinegar, miso paste, and a splash of avocado oil. Blend until smooth and creamy, adjusting the seasoning with salt and pepper to taste. This scallion dill dressing will provide a zesty and creamy coating for your Grilled Corn Orzo Salad.

Step 5: Assemble the Salad
In a large mixing bowl, combine the grilled corn, sliced scallions, artichoke hearts, edamame, oregano, arugula, and the cooled orzo. Pour the creamy scallion dill dressing over the mixture and toss gently until everything is evenly coated. The vibrant colors and textures will start to shine, making this salad as appealing to the eye as it is to the palate.

Step 6: Serve or Store
This Grilled Corn Orzo Salad can be enjoyed immediately or chilled for up to 30 minutes to allow the flavors to meld. If storing, keep it in an airtight container in the fridge for up to four days. Just before serving, sprinkle with vegan parmesan if desired, bringing a touch of creaminess to your delightful summer dish.

Grilled Corn Orzo Salad Variations

Feel free to infuse your own culinary creativity into this recipe and make it truly yours!

Gluten-Free: Swap the orzo with gluten-free pasta or quinoa for a hearty option that everyone can enjoy.
Creamy Alternative: For a creamier texture, consider adding a dollop of vegan yogurt or cashew cream to the dressing for added richness.
Zesty Twist: Replace the lemon juice in the dressing with lime juice for a vibrant twist that brightens the flavors.
Seasonal Veggies: Use other seasonal vegetables, like roasted zucchini or bell peppers, to add a variety of colors and textures to your salad.
Heat Boost: Want a little kick? Add diced jalapeños or a sprinkle of red pepper flakes into the salad for a spicy element.
Protein-Packed: Want to boost the protein? Toss in some grilled tofu or chickpeas for a filling plant-based option.
Herb Variety: Experiment with herbs like cilantro or mint instead of dill for a unique flavor profile that transforms the dish.
Savory Addition: Incorporate crumbled feta or goat cheese for a non-vegan twist, enhancing creaminess and flavor complexity.

As you explore these variations, you might find inspiration for pairing this salad with dishes like Christmas Salad Honey or a fresh Cucumber Mozzarella Salad, creating memorable meals that everyone will love!

Expert Tips for Grilled Corn Orzo Salad

Select Fresh Corn: Opt for the freshest sweet yellow corn available. It’s sweeter and offers better flavor than frozen options.
Avoid Overcooking: Keep a close eye on the orzo while cooking; overcooking can lead to a mushy texture that detracts from your Grilled Corn Orzo Salad.
Flavor Balance: Always taste the dressing before tossing it with the salad. Adjust it by adding more lemon juice or seasoning to achieve the perfect flavor.
Grill Marks Matter: Ensure you’re getting nice grill marks on your corn and scallions; this enhances both visual appeal and smoky flavor.
Prep Ahead: This salad benefits from sitting for at least 30 minutes after assembly, allowing the flavors to meld beautifully. Make it ahead of time for effortless entertaining!
Customize Protein: If you want a heartier meal, consider adding marinated tofu or chickpeas to the salad for an extra punch of plant-based protein.

How to Store and Freeze Grilled Corn Orzo Salad

Fridge: Store in an airtight container for up to 4 days; the flavors meld beautifully, making this salad even tastier as it sits.
Freezer: For best results, avoid freezing as the texture of the orzo and vegetables may become mushy upon thawing.
Reheating: If chilled, allow the salad to come to room temperature before serving. Toss gently to refresh the ingredients, and add a splash of lemon juice for brightness.
Leftover Dressing: Any extra scallion dill dressing can be stored in the fridge for up to a week; use it to dress salads or drizzle over grilled vegetables.

What to Serve with Grilled Corn Orzo Salad with Scallion Dill Dressing

Elevate your summer dining experience by pairing this refreshing salad with complementary sides and drinks that enhance its vibrant flavors.

Grilled Vegetables: The charred sweetness of grilled zucchini, bell peppers, and asparagus provides a delightful texture contrast and adds to the summer feel.
Crispy Tofu Bites: Marinated and baked or fried, these protein-packed bites bring a satisfying crunch and soak up any leftover dressing beautifully.
Lemon Herb Quinoa: A light, fluffy quinoa dish dressed with lemon and herbs complements the creamy scallion dill dressing in the salad, enhancing its zesty notes.
Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio matches the salad’s fresh ingredients and adds a touch of elegance to your meal.
Fruit Salad: A medley of seasonal fruits like berries, melons, and citrus offers a refreshing, sweet balance that completes your summer meal effortlessly.
Garlic Bread: Crusty toasts brushed with herb-infused oil or vegan butter pair wonderfully, allowing you to savor every last bit of the dressing.

Elevate your next gathering with these delightful pairings to create a truly memorable dining experience!

Make Ahead Options

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fantastic choice for busy weeknights or meal prep enthusiasts! You can prepare the orzo (al dente) and grilled corn up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their quality. Additionally, the creamy scallion dill dressing can be made 3 days ahead and kept chilled. When you’re ready to serve, simply combine the prepped components—corn, orzo, and dressing—with the remaining ingredients, tossing gently to bring everything together. This way, you’ll have a scrumptious and fresh salad that tastes just as delightful as when it was first made!

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe FAQs

What type of corn is best for this salad?
Absolutely! Fresh sweet yellow corn is preferred for grilling due to its natural sweetness and crunch. Look for ears that have tightly packed kernels and green husks. If fresh corn isn’t available, frozen charred corn is a convenient alternative that can also work well.

How long can I store the Grilled Corn Orzo Salad in the fridge?
You can store this vibrant salad in an airtight container in the fridge for up to 4 days. As the salad sits, the flavors meld together beautifully, making it even tastier! Just be sure to give it a light toss before serving to distribute any dressing that may have settled.

Can I freeze leftover portions of the salad?
I recommend avoiding freezing this salad, as the texture of the orzo and vegetables can become mushy upon thawing. Instead, enjoy it fresh within a few days. If you have extra dressing, however, that can be stored in the fridge for up to a week and used later!

What if I have leftover scallion dill dressing?
Any leftover dressing can be stored in an airtight container in the fridge for up to a week. This zesty dressing is versatile and can be used on other salads, or drizzled over grilled vegetables for a delightful flavor boost!

Are there any common allergies to consider with this recipe?
Yes, while this salad is plant-based and generally safe, it’s important to note that edamame may pose nut allergies for some. If you’re accommodating guests with allergies, you might consider replacing the edamame with white beans or chickpeas.

Can I prepare this salad ahead of time?
Very much so! This salad is excellent for meal prep. You can assemble it up to 30 minutes before serving or make it several hours ahead. Just remember, the flavors will improve as they sit, making it a perfect dish for entertaining!