3 ears corn, shucked
1 large red pepper, sliced lengthwise into 3-inch strips
1 teaspoon plus 3 tablespoons olive oil
1 bunch curly kale, ribs removed and chopped
1 scallion, thinly sliced
1/2 ounce shaved pecorino cheese
1/4 cup roughly chopped almonds
1 teaspoon everything bagel seasoning
Juice of 1 lemon
1 tablespoon hummus
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat a gas or charcoal grill on high heat.
Toss the corn and peppers with 1 teaspoon olive oil. Grill until the vegetables are lightly charred, 4-6 minutes for the peppers flipping halfway and 5-7 minutes for the corn.
When the corn and peppers are cool enough to handle, slice the kernels off the cobs and dice the peppers.
In a large bowl, combine the corn and peppers with kale, scallions, pecorino, almonds and everything bagel seasoning.
Whisk together 3 tablespoons olive oil, lemon juice, hummus, white wine vinegar, salt and pepper in a small bowl.
Drizzle the vinaigrette into the salad tossing to combine.