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Toasted Fregula and Charred Corn Salad

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Pixicook editorial team

This delightful toasted fregula and charred corn salad is a perfect blend of textures and flavors, making it a standout dish for any occasion.

Ingredients for Toasted Fregula and Charred Corn Salad

units in
USchevron
serves
6 peoplechevron

Kosher Salt

tablespoons

Fregula

cups

Fresh Corn Kernels

cups

Maldon Salt

pinches

Scallions, thinly sliced

cups

Lemon Vinaigrette

tablespoons

How to Make Toasted Fregula and Charred Corn Salad

1. Cook the Fregula

Bring 4 quarts of water to a boil in a large pot, adding 2 tablespoons of kosher salt. Add the fregula and cook until al dente, about 10 to 12 minutes. Drain well.

2. Char the Corn

Heat a large cast-iron or heavy skillet until smoking hot. Add 1 tablespoon of extra virgin olive oil and let it heat until shimmering. Add fresh corn kernels and cook for about 2 minutes, stirring occasionally until charred. Season with a pinch of Maldon salt and transfer to a large bowl to cool.

3. Combine Ingredients

Once the corn has cooled, combine it with the cooked fregula in the large bowl. Add thinly sliced scallions and lemon vinaigrette. Toss well to evenly distribute the ingredients. Season with Maldon salt and coarsely ground black pepper to taste.

Pitfalls and tips

Toasting Fregula

Toast the fregula in a dry pan or with a little bit of olive oil to bring out a nutty flavor. Make sure to keep it moving to prevent burning until it reaches a deep golden color before boiling.

Charring Corn

Char the corn directly over a flame until it's deeply blackened in spots for a smoky depth or use a hot pan without overcrowding for a nice char.

Cooking Fregula

Cook your fregula in well-salted water to al dente texture – tender but with a slight chew to give the salad a pleasant texture contrast.

Seasoning

Season at every stage including the water for fregula, while charring the corn, and after dressing the salad. Add a pinch of sugar to balance acidity in the dressing if needed.

Herbs and Aromatics

Use a generous hand with fresh basil, mint, or parsley and consider adding finely diced shallot or garlic to the dressing for extra complexity.

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