Corn Salad with Hazelnuts, Pecorino and Mint

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1/2 cup blanched hazelnuts
  • 4 ears of corn, husked
  • 1 garlic clove, finely grated
  • 2 tbsp. fresh orange juice
  • 2 tbsp. unseasoned rice vinegar
  • 1 tsp finely grated lemon zest
  • Kosher salt
  • 2 tbsp. vegetable oil
  • 2 oz. Pecorino Toscano, shaved
  • 1/4 cup coarsely chopped mint
  • 1/4 cup coarsely chopped tarragon
  • 1 tsp Aleppo-style pepper

Directions

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

  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.

  3. Brush remaining 3 earns of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 10-12 minutes. Let cool.

  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.

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