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Corn Salad with Hazelnuts, Pecorino, and Mint Recipe


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     Corn Salad with Hazelnuts, Pecorino, and Mint

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

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
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

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, 1012 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.

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