Charred Corn Fregula Salad

1. Cook Fregula

First, bring 4 quarts of water to a rolling boil in a large pot and add 2 tablespoons of kosher salt. Once the water is boiling, add the fregula and cook it for 10 to 12 minutes until it’s al dente—tender but with a slight firmness when bitten. 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 1 tablespoon of extra virgin olive oil and let it get very hot. Add the fresh corn kernels to the skillet and cook them for about 2 minutes, stirring occasionally. This will char the corn, bringing out its natural sweetness and adding a smoky flavor. After 2 minutes, sprinkle some Maldon salt over the corn and cook for another minute, ensuring the kernels have nice charred spots. Transfer the corn to a large bowl and let it cool.

3. Combine Ingredients

Once the corn is cool, add the cooked fregula and ¼ cup of thinly sliced scallions to the bowl. Drizzle 2 tablespoons of Lemon Vinaigrette over the mixture and toss everything together until well combined. Taste and season with a bit more Maldon salt and freshly ground pepper if needed.

4. Serve Salad

You can serve the salad immediately, or for better flavor, let it stand at room temperature for about an hour. Alternatively, refrigerate it overnight and bring it to room temperature before serving. Enjoy this delicious and vibrant Charred Corn Fregula Salad!