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Grilled Corn Orzo Salad

Grilled Corn Orzo Salad: A Fresh Summer Delight

Enjoy a vibrant Grilled Corn Orzo Salad, a blend of sweet grilled corn and fresh herbs, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup orzo substitute with gluten-free grains like quinoa if desired
  • 3 ears corn fresh sweet yellow corn or frozen charred corn
  • 4 stalks scallions can substitute with sautéed shallots or marinated red onions
  • 1 cup edamame alternatively, use fava beans or white beans
  • 1 cup artichoke hearts use marinated jarred versions or substitute with sun-dried tomatoes or capers
  • 2 cups arugula substitute with spinach or baby kale if desired
For the Dressing
  • 1/2 cup avocado oil can substitute with other neutral oils
  • 1 juice lemon fresh lemon recommended for juice and zest
  • 2 tablespoons herbs (dill & oregano) swap for basil or parsley for variation
  • 2 tablespoons miso paste can replace with nutritional yeast or Dijon mustard
  • 1/4 cup vegan parm optional for a cheesy flavor, substitute with nutritional yeast

Equipment

  • Grill
  • Pot
  • Colander
  • Skillet
  • Blender

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil, then add the orzo. Cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water.
  2. Preheat your grill to medium heat at around 400°F (205°C). Brush the corn with avocado oil and grill for 10-12 minutes until tender and charred. Let cool before cutting the kernels off the cob.
  3. Slice the white parts of the scallions and grill for 1-2 minutes until softened. Sauté minced garlic in a skillet with oil for 2-3 minutes until fragrant. Set aside to cool.
  4. In a blender, combine sautéed garlic, seared scallions, lemon zest and juice, vinegar, miso paste, and a pinch of salt. Blend smooth, then gradually add oil to emulsify. Stir in dill.
  5. In a large bowl, combine grilled corn, orzo, scallions, artichoke hearts, edamame, and arugula. Drizzle with dressing and toss to combine.
  6. Serve immediately or refrigerate for later. Tastes best after chilling to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 180mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, store the salad without dressing until ready to serve.

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