Corn Salad with Hazelnuts, Pecorino, and Mint
A fresh summer salad featuring a mix of raw and grilled corn, toasted hazelnuts, and fresh herbs. The combination of Pecorino cheese, mint, and tarragon creates a sophisticated dish with bright flavors and interesting textures.
Ingredients
- •½ cup blanched hazelnuts
- •4 ears corn
- •1 clove garlic
- •2 tablespoons fresh orange juice
- •2 tablespoons unseasoned rice vinegar
- •1 teaspoon lemon zest
- •to taste Kosher salt
- •2 tablespoons vegetable oil
- •2 ounces Pecorino Toscano
- •¼ cup mint
- •¼ cup tarragon
- •1 teaspoon Aleppo-style pepper
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
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.
12 min
- 4.
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.
5 min
