Gochujang Charred Corn with charred scallion

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the charred corn, and cook until deeply browned and aromatic.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a handful of herbs right before serving.
6. Plate it up while hot and pass extra at the table.