Cooking Class: Corn Fregula Salad
Fregula looks like a grain, but it’s actually a toasted semolina pasta, similar to Israeli couscous. We love to combine it with corn kernels because the two look similar, but their textures are total opposites. The chewy fregula and the crunchy pop of the corn are a fun contrast. The recipe includes a simple technique for cooking the corn: you put the raw kernels in a colander and drain the just-cooked fregula and water right over them. That quick boiling-water bath is all the cooking fresh summer corn kernels need for a salad like this.