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Grilled Corn Orzo Salad

Grilled Corn Orzo Salad: Summer's Freshest Flavor Delight

Grilled Corn Orzo Salad is a vibrant vegan dish that captures summer's flavors with fresh corn, tender orzo, and a creamy dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Orzo Substitute with gluten-free pasta or quinoa for a gluten-free option.
  • 3 ears Corn Fresh sweet yellow corn; frozen charred corn can be used.
  • 4 scallions Scallions Mild onion flavor; can substitute with sautéed shallots or marinated red onions.
  • 1 cup Edamame A great source of plant protein; consider fava beans or white beans as alternatives.
  • 1 cup Artichoke Hearts Jarred marinated artichoke hearts add depth; swap with sun-dried tomatoes or capers if needed.
  • 2 cups Arugula Provides a peppery flavor; can substitute with spinach or baby kale.
For the Dressing
  • 3 tablespoons Oil Use avocado oil for grilling and extra virgin olive oil for dressing.
  • 1 large Lemon Fresh lemon juice and zest brighten the dish.
  • 2 tablespoons Herbs Dill and oregano; can substitute with fresh basil or parsley.
  • 1 tablespoon Miso Paste Adds umami depth; try using nutritional yeast plus extra salt or Dijon mustard if needed.
  • 2 tablespoons Vegan Parm Optional for an extra umami boost; nutritional yeast can also impart a cheesy flavor.

Equipment

  • Blender
  • Grill
  • Skillet
  • Large pot
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the Orzo: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the orzo and cook until al dente (8-10 minutes). Drain and allow to cool.
  2. Grill the Corn: Preheat your grill to medium-high heat. Husk the corn and grill for 10-12 minutes, turning occasionally until charred. Cool and cut off kernels.
  3. Sear Scallions and Garlic: Slice the white parts of the scallions. In a skillet, add oil and grill scallions for 1-2 minutes. Sauté minced garlic for 1-2 minutes until golden.
  4. Make the Dressing: In a blender, combine grilled scallions, sautéed garlic, lemon juice, vinegar, oil, miso paste, and blend until smooth. Add dill and blend briefly.
  5. Assemble the Salad: In the bowl with cooled orzo, add corn kernels, remaining scallions, artichoke hearts, edamame, oregano, and arugula. Pour dressing over and toss gently.
  6. Serve or Store: Enjoy immediately or chill for 30 minutes before serving. Best served at room temperature or chilled.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This salad can be stored in the fridge for up to 4 days, and the flavors will deepen for leftovers.

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