Salad with corn, mushrooms and sesame seeds

Ingredients:

• 3 tablespoons sesame seeds
• 200 g of champignons, cut into 4 pieces
• 2 tsp. dark sesame oil
• 3 ears of corn, husked
• 1/4 tbsp. rice vinegar
• 1/3 cup grapeseed oil or other vegetable oil
• 1 bunch cilantro, chopped (about 1 cup)
• 1 small shallot, finely chopped
• 1.5 cups cherry tomatoes, halved
• 1 cup thinly sliced ​​radish
• 1 red jalapeño, seeded and thinly sliced

Preparation:

1. In a dry skillet over medium heat, toast the sesame seeds until light golden brown, about 1 minute. Immediately transfer to a bowl and let cool.
2. Preheat the oven to broil. Toss the mushrooms with sesame oil on a baking sheet and broil until golden brown, about 5 minutes. Drain the mushrooms, season with salt and black pepper, and set aside to cool.
3. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred, 5 to 8 minutes. Let cool.
4. Prepare the vinaigrette dressingIn a large bowl, combine vinegar, 1/4 teaspoon salt, and a pinch of ground black pepper. Gradually whisk in the vegetable oil until the dressing is smooth. Add half the cilantro, the shallot, and 2 tablespoons of toasted sesame seeds.
5. Stir in the tomatoes, radishes, jalapeños, mushrooms, and remaining cilantro. Season with 1/2 teaspoon salt and a small amount of ground black pepper.
6. Cut the corn kernels off the cobs, sprinkle them over the salad, and toss gently. Sprinkle with the remaining sesame seeds.