Makes 6 Servings
½ pound (about 1 1/3 cups) fregula
1 tablespoon extra virgin olive oil
1 cup fresh corn kernels
Maldon or other flaky sea salt
¼ cup thinly sliced scallions
2 tablespoons Lemon Vinaigrette
Coarsely ground black pepper
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the fregula and cook until al dente, 10 to 12 minutes. Drain well.
Meanwhile, heat a large cast-iron or other heavy skillet over high heat until smoking hot. Add the olive oil and heat until very hot, then add the corn and cook, stirring once or twice, until the kernels are charred in spots, about 2 minutes (watch out for popping corn kernels). Season with Maldon salt and cook, stirring, until just tender, another minute or so. Transfer to a large bowl and allow to cool.
Add the fregula and scallions to the corn, then add the vinaigrette and toss well. Season generously with Maldon salt and with pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The fregula can be refrigerated overnight; let come to room temperature before serving.)