Corn Salad with Hazelnuts, Pecorino, and Mint

Name: Corn Salad with Hazelnuts, Pecorino, and Mint
Yield: 4 servings
Ingredients: 1/2 cup blanched hazelnuts; 4 ears of corn, husked; 1 garlic clove, finely grated; 2 tablespoons fresh orange juice; 2 tablespoons unseasoned rice vinegar; 1 teaspoon finely grated lemon zest; Kosher salt; 2 tablespoons vegetable oil; 2 ounces Pecorino Toscano, shaved; 1/4 cup coarsely chopped mint; 1/4 cup coarsely chopped tarragon; 1 teaspoon Aleppo-style pepper

Andy Baraghani4 servingsSource

salad hazelnut corn mint tarragon pecorino side dinner gluten free vegetarian grilling oven bake summer bon appétit

Corn Salad with Hazelnuts, Pecorino, and Mint

Ingredients

1/2 cup blanched hazelnuts

4 ears of corn, husked

1 garlic clove, finely grated

2 tablespoons fresh orange juice

2 tablespoons unseasoned rice vinegar

1 teaspoon finely grated lemon zest

Kosher salt

2 tablespoons vegetable oil

2 ounces Pecorino Toscano, shaved

1/4 cup coarsely chopped mint

1/4 cup coarsely chopped tarragon

1 teaspoon Aleppo-style pepper

Method

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Meanwhile, prepare a grill for medium heat. Cut kernels from 1 corn cob into a large bowl. Add garlic, orange juice, vinegar, and lemon zest and toss to combine; season with salt. Set aside.

Brush remaining 3 ears of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes. (Alternatively, remove kernels from cobs and cook in a dry large skillet over medium-high heat, turning occasionally, until charred in spots, about 4 minutes.) Let cool.

Cut kernels from cobs and add to reserved salad; add hazelnuts, Pecorino, mint, tarragon, and Aleppo-style pepper and toss to combine. Season with salt.