Go Back
–+ servings
Grilled Corn Orzo Salad

Grilled Corn Orzo Salad: A Refreshing Summer Delight

Enjoy a burst of flavors with this Grilled Corn Orzo Salad, perfect for summer meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Orzo Can substitute with any short pasta or gluten-free grains like quinoa.
  • 2 ears Corn Fresh sweet corn or frozen charred corn can be used.
  • 4 pieces Scallions Can substitute with sautéed shallots or marinated red onions.
  • 1 cup Edamame Can substitute with fava beans or white beans.
  • 1 cup Artichoke Hearts Opt for jarred marinated hearts or sun-dried tomatoes.
  • 2 cups Arugula Can replace with spinach or baby kale.
For the Dressing
  • 1/4 cup Oil Use avocado oil for cooking and extra virgin olive oil for dressing.
  • 1 juice Lemon Fresh juice and zest are preferred.
  • 1 tablespoon Miso Paste Nutritional yeast or Dijon mustard can serve as substitutes.
  • 2 tablespoons Herbs Dill and oregano enhance flavor.
  • 1/4 cup Vegan Parmesan (optional) Substitute with nutritional yeast.

Equipment

  • Grill pan
  • blender
  • pot
  • Colander

Method
 

Preparation Steps
  1. Cook the Orzo: Bring a pot of salted water to a boil, add orzo, and cook for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Grill the Corn: Preheat grill pan, add corn cobs, and grill for 10-12 minutes until charred. Cool, then slice kernels off.
  3. Sear Scallions and Cook Garlic: Sear scallion white parts in oil for 1-2 minutes, then sauté minced garlic for about 1 minute until golden.
  4. Make the Dressing: Blend garlic, scallions, lemon zest, lemon juice, vinegar, oils, miso paste, and a pinch of salt until creamy. Add herbs and blend briefly.
  5. Assemble the Salad: In a bowl, combine orzo, corn, scallions, artichokes, edamame, arugula, and oregano. Drizzle with dressing and toss gently.
  6. Serve or Store: Serve immediately or refrigerate for a couple of hours to meld flavors. Optionally garnish with vegan parmesan before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 4 days. This salad can also be prepared a day in advance for convenience.

Tried this recipe?

Let us know how it was!