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