For the Corn:

• 4 ears of corn, kernels cut off the cob
• 2 tbsp. toasted sesame oil
• Kosher salt and freshly ground black pepper, to taste

For the Dressing:

• 1/2 cup seasoned rice vinegar
• 4 tbsp. light brown sugar
• 1 garlic clove, crushed or finely chopped

Additional Ingredients:

• 1 to 1.5 ripe avocados, diced into small cubes
• 1/2 bunch scallions, finely sliced
• Heavy drizzle of white sesame seeds for garnish

Prepare the Corn:

• Preheat your broiler on high.
• Spread the corn kernels evenly on a baking sheet. Drizzle with toasted sesame oil, and season with salt and freshly ground black pepper.
• Broil for 20-25 minutes, tossing every 5 minutes to ensure even browning, until the kernels are lightly golden and caramelized.

Make the Dressing:

• In a small bowl, whisk together the seasoned rice vinegar, light brown sugar, and finely crushed garlic until the sugar dissolves completely.

Assemble the Salad:

• Once the corn has cooled slightly, transfer it to a large mixing bowl.
• Add diced avocado and finely sliced scallions.
• Pour the dressing over the mixture and toss gently to coat.

Finish with Sesame Seeds:

• Just before serving, drizzle a generous amount of white sesame seeds over the salad for added crunch and nuttiness.
  
  Tips:
• Prepare the dressing just before serving to maintain the fresh, vibrant flavors.
• For a spicy kick, add a dash of sriracha or red chili flakes to the dressing.
• Serve immediately after tossing to keep the avocado fresh and creamy.

Enjoy this delightful fusion of smoky, tangy, and creamy flavors in every bite!