Grilled Corn Orzo Salad with Scallion Dill Dressing to Welco

• total time: 15 minutes

Ingredients

Kosher salt

1 cup orzo

3 ears of corn, husks removed

1 bunch green scallions (about 8 scallions)

2 tsp avocado oil

5 garlic cloves

Zest and juice of 1 medium lemon

1 tbsp white wine vinegar

1/4 cup extra virgin olive oil

1 tsp yellow or white miso paste

1/4 cup fresh dill, thick stems removed

1 tbsp fresh oregano leaves

12 oz frozen edamame, thawed or cooked according to package instructions

1/3 cup marinated jarred artichoke hearts, roughly chopped

3 cups baby arugula

1/4-1/2 tsp red pepper flakes (optional)

Vegan parmesan (optional)

Bring a medium pot of water to a boil and generously salt it. Cook the orzo until al dente according to the package instructions. Drain and transfer to a large mixing bowl to cool slightly.

Directions

Heat a grill pan or griddle over medium heat. Add 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.

Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside. Add 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.

At the same time, add 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.

To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and 1/2 tsp salt. Blend until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.

Cut the corn kernels off the cob. Thinly slice the remaining cooked scallions and raw scallion greens. Add 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.

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