Fregula with Corn

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.