Grilled Corn Orzo Salad with Scallion Dill Dressing
If you’re in search of a vibrant and refreshing dish to elevate your summer gatherings, look no further than this Grilled Corn Orzo Salad with Scallion Dill Dressing. This delightful salad is brimming with the sweetness of charred corn, the creaminess of a zesty dressing, and the crunch of fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 12 oz frozen edamame
- 1/4 cup extra virgin olive oil
- Juice and zest of 1 medium lemon
- 1 tbsp white grape juice vinegar
- 1/4 cup fresh dill
- 3 cups baby arugula
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and set aside.
- Grill the corn until charred, then cut off the kernels.
- Sear the white parts of scallions and garlic until fragrant.
- Blend garlic, seared scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt to make the dressing.
- In a large bowl, combine cooked orzo, corn kernels, remaining scallions, edamame, artichoke hearts, oregano, red pepper flakes (if using), arugula, and dressing. Mix well.
- Chill before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg