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Grilled Corn Orzo Salad

Grilled Corn Orzo Salad: A Refreshing Summer Delight

Grilled Corn Orzo Salad is a vibrant, plant-based dish bursting with summer flavors, perfect for barbecues and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitute with quinoa for a gluten-free option.
  • 2 ears Corn Use fresh sweet corn or frozen charred corn.
  • 4 stalks Scallions Substitute with sautéed shallots if desired.
  • 1 cup Edamame Replace with fava beans or white beans for variation.
  • 1 cup Artichoke Hearts Opt for jarred marinated hearts.
  • 2 cups Arugula Substitute with spinach or baby kale.
For the Dressing
  • 2 tablespoons Oil Avocado oil for grilling, extra virgin olive oil for dressing.
  • 1 large Lemon Fresh juice and zest for best flavor.
  • 2 tablespoons Herbs (Dill and Oregano) Substitute with fresh basil or parsley if preferred.
  • 1 tablespoon Miso Paste Can be swapped with nutritional yeast.
  • 1/4 cup Vegan Parm Optional; nutritional yeast can replace this.

Equipment

  • grill pan
  • large pot
  • colander
  • blender or food processor
  • small skillet

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a boil and cook the orzo for 7-8 minutes. Drain and rinse under cold water.
  2. Preheat the grill pan over medium-high heat. Husk the corn, brush with avocado oil, and grill for 10-12 minutes, turning until charred. Let it cool and slice off the kernels.
  3. Sear the white parts of the scallions on the grill pan for 1-2 minutes. In a skillet, heat olive oil and sauté minced garlic for 30 seconds. Let cool.
  4. Blend the sautéed garlic, grilled scallions, lemon juice, miso paste, and olive oil until smooth. Adjust seasoning with salt and pepper.
  5. In the bowl with cooled orzo, combine grilled corn, scallions, artichoke hearts, edamame, oregano, and arugula. Drizzle with dressing and toss gently.
  6. Serve immediately or chill in the fridge for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use well-salted water for cooking orzo to enhance flavor. Adjust dressing acidity as desired.

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