Grilled Corn Orzo Salad

Serves 1
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Directions

  1. 1Cook the orzo until al dente, drain and transfer to a large mixing bowl to cool slightly.
  2. 2Cook the orzo until al dente, drain and transfer to a large mixing bowl to cool slightly.
  3. 3Cook the orzo until al dente, drain and transfer to a large mixing bowl to cool slightly.
  4. 4Add the corn directly to the surface and grill for 10–12 mins, turning occasionally with tongs until lightly charred on all sides. Set aside to cool.
  5. 5Add the corn directly to the surface and grill for 10–12 mins, turning occasionally with tongs until lightly charred on all sides. Set aside to cool.
  6. 6Add the corn directly to the surface and grill for 10–12 mins, turning occasionally with tongs until lightly charred on all sides. Set aside to cool.
  7. 7Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside.
  8. 8Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside.
  9. 9Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside.
  10. 10Add the white parts to the hot grill pan and sear for 1–2 mins per side, pressing down gently with a spatula or grill press to get even color.
  11. 11Add the white parts to the hot grill pan and sear for 1–2 mins per side, pressing down gently with a spatula or grill press to get even color.
  12. 12Add the white parts to the hot grill pan and sear for 1–2 mins per side, pressing down gently with a spatula or grill press to get even color.
  13. 13Add the garlic cloves and avocado oil to one side of the pan and sauté for 2–3 mins until fragrant and golden. Set scallions and garlic aside to cool.
  14. 14Add the garlic cloves and avocado oil to one side of the pan and sauté for 2–3 mins until fragrant and golden. Set scallions and garlic aside to cool.
  15. 15Add the garlic cloves and avocado oil to one side of the pan and sauté for 2–3 mins until fragrant and golden. Set scallions and garlic aside to cool.
  16. 16To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and salt. Blend until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
  17. 17To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and salt. Blend until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
  18. 18To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and salt. Blend until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
  19. 19Cut the corn kernels off the cob. Thinly slice the remaining cooked scallions and raw scallion greens.
  20. 20Cut the corn kernels off the cob. Thinly slice the remaining cooked scallions and raw scallion greens.
  21. 21Cut the corn kernels off the cob. Thinly slice the remaining cooked scallions and raw scallion greens.
  22. 22Add the corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl of orzo. Pour the dressing overtop and toss well to coat. Taste and adjust seasoning with more salt or lemon juice.
  23. 23Add the corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl of orzo. Pour the dressing overtop and toss well to coat. Taste and adjust seasoning with more salt or lemon juice.
  24. 24Add the corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl of orzo. Pour the dressing overtop and toss well to coat. Taste and adjust seasoning with more salt or lemon juice.

Ingredients

  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 3 ears corn
  • 3 ears corn
  • 3 ears corn
  • 1 bunch green scallions
  • 1 bunch green scallions
  • 1 bunch green scallions
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 medium lemon
  • 1 medium lemon
  • 1 medium lemon
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 1 tsp yellow or white miso paste
  • 1 tsp yellow or white miso paste
  • 1 tsp yellow or white miso paste
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh oregano leaves
  • 12 oz frozen edamame
  • 12 oz frozen edamame
  • 12 oz frozen edamame
  • 0.33 cup marinated jarred artichoke hearts
  • 0.33 cup marinated jarred artichoke hearts
  • 0.33 cup marinated jarred artichoke hearts
  • 3 cups baby arugula
  • 3 cups baby arugula
  • 3 cups baby arugula
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1/4-1/2 tsp red pepper flakes (optional)
  • vegan parmesan (optional)
  • vegan parmesan (optional)
  • vegan parmesan (optional)

Equipment

grill pangriddleblender

Tips

  • Top with vegan parm just before serving for extra umami.
  • Serve immediately or chill for later.