20 minutes
A simple yet flavorful dish combining al dente fregula pasta with smoky charred corn, fresh scallions, and a tangy lemon vinaigrette.
tablespoons
Fregula, dry
0 lb
tablespoons
Fresh Corn Kernels
cups
to taste
Scallions, thinly sliced
cups
Lemon Vinaigrette
tablespoons
Black Pepper, coarsely ground
to taste
1. Cook Fregula
Bring a large pot of water to a boil and add 2 tablespoons of kosher salt. Once boiling, pour in ½ pound of fregula and let it cook for 10 to 12 minutes until it's al dente. Drain the fregula and set it aside.
2. Char Corn
Heat a cast-iron skillet over high heat. Add 1 tablespoon of extra virgin olive oil. Once shimmering, add 1 cup of fresh corn kernels. Stir occasionally and let the corn char in spots for about 3 minutes. Season lightly with Maldon salt.
3. Combine and Season
In a large bowl, combine the cooked fregula with the charred corn. Add ¼ cup of thinly sliced scallions and drizzle in 2 tablespoons of Lemon Vinaigrette. Season the mixture with Maldon salt and coarsely ground black pepper to taste. Let it stand for up to an hour before serving.
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