Summery Grilled Corn Salad (feat. A Very Umami Dressing)

Grill corn in the husk for 12 to 14 minutes on medium-high heat until charred.

Prepare a Fresno chili by cutting it on an angle to desired size for salad.

Drizzle scallions with oil and salt, then grill until lightly charred.

Rotate corn periodically while grilling for even charring.

Remove corn from grill when nicely charred on all sides, some kernels may be darker for texture variety.

Prepare the vinaigrette by blending rice vinegar, soy sauce, white miso, and fresh lemon juice.

Taste the vinaigrette for acidity and adjust salt if necessary, then add sesame oil gently.

Remove the husks and silks from the corn easily after grilling.

Cut the corn kernels off the cob into a platter.

Add grilled Fresno chili and raw scallions to the corn.

Season with salt and add half of the vinaigrette, tossing to coat.

Add half of the toasted salted pepitas and toss again.

Top with remaining pepitas and drizzle with sesame oil and flaky salt.

Equipment Needed

Spice Level:

Dietary