Place cucumber halves cut side down on the cutting board. Using the flat side of a chef’s knife, smack the cucumbers along their length until they start to split. Cut the cucumbers on a bias into 1 inch pieces. Transfer to a large mixing bowl and sprinkle with a generous pinch of salt. Give the cucumbers a toss, then let them rest for 15 mins. Drain away all the water the cucumbers release, then set aside. Do not rinse.

Heat a large pan over medium-heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 mins, turning the corn with tongs occasionally until the corn is charred on all sides.

Add the scallions along side the corn in the pan and cook for about 5 mins, flipping half way until both sides are seared. Once cooked, transfer the corn and scallions to a cutting board to cool.

Return the pan to the burner and lower the heat to medium-low. Add a small drizzle of cooking oil to heat through, then add the garlic, pepper, and pepitas. Stir frequently for 5 mins, or until the garlic and pepitas become golden in color.

To a blender cup add the cooked garlic, pepper, and pepitas, charred scallions, oregano, agave, miso, vinegar, lime zest and juice, oil, and a pinch of salt. Blend on high until smooth, tasting and adjusting salt and vinegar to your liking. Add ⅓ cup cilantro and pulse until evenly minced throughout the dressing.

Cut the kernels off the cob and transfer to the bowl of drained cucumbers along with the edamame and remaining ⅓ cup cilantro. Pour on the dressing and stir to combine. Portion and serve as desired.