Corn and Mushroom Salad with Sesame Vinaigrette

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3 tablespoons sesame seeds
8 ounces button mushrooms, quartered
2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
3 ears corn, shucked
1/4 cup rice vinegar
1/3 cup grapeseed or vegetable oil
1 bunch cilantro, chopped (about 1 cup)
1 small shallot, finely chopped
1 1/2 cups cherry tomatoes, halved
1 cup thinly sliced radishes
1 red jalapeno pepper, seeded and thinly sliced

Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.

Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.

Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.

Recipe courtesy of Food Network Magazine, June 2016