Charred Corn Fregula with Lemon-Scallion Vinaigrette

1. Boil Fregula

Begin by bringing 4 quarts of water with 2 tablespoons of kosher salt to a rolling boil in a large pot. Once the water is boiling, add the ½ pound of fregula and cook it for about 10 to 12 minutes until it reaches an al dente texture. Drain the fregula using a colander and set it aside.

2. Char Corn

While the fregula is cooking, heat a large cast-iron or heavy skillet until it’s smoking hot. Add the tablespoon of extra virgin olive oil to the skillet and let it get very hot. Add the 1 cup of fresh corn kernels to the skillet and cook them for about 2 minutes, stirring occasionally, until the kernels are charred in spots. Season the charred corn with a pinch of Maldon salt and let it cool in a large bowl.

3. Combine Ingredients

In the same bowl with the cooled corn, combine the cooked fregula, ¼ cup of thinly sliced scallions, and 2 tablespoons of lemon vinaigrette. Toss everything together gently but thoroughly to ensure the vinaigrette coats all the ingredients. Taste and season with Maldon salt and coarsely ground black pepper as needed.

4. Serve

You can serve the Charred Corn Fregula with Lemon-Scallion Vinaigrette immediately, or let it stand for an hour to let the flavors meld. If you prefer, you can also refrigerate it overnight and bring it to room temperature before serving. This dish is versatile and can be enjoyed warm or as a refreshing room-temperature salad.