This corn salad can be easily made vegetarian or pescatarian, depending on your mood. The main star is the sizzled scallion and ancho chili dressing, although if you can't find ancho chili powder, any chili powder will be a phenomenal substitute. The dressing is glossy and bright, with not-too-spicy flavors that pair well with a lightly sauteéd corn. The whole thing is an easy summer dinner, and one of my weeknight favorites.
