Corn Salad with Hazelnuts, Pecorino, and Mint

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

From the kitchen of Carly

Sweet corn kernels meet charred grilled corn in this bright salad, finished with crispy hazelnuts, salty Pecorino shavings, and cool mint. The citrus dressing ties everything together, balancing richness with acid and making this a perfect summer side.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup blanched hazelnuts
14 ears of corn, husked
11 garlic clove, finely grated
12 tablespoons fresh orange juice
12 tablespoons unseasoned rice vinegar
11 teaspoon finely grated lemon zest
1Kosher salt
12 tablespoons vegetable oil
12 ounces Pecorino Toscano, shaved
11/4 cup coarsely chopped mint
11/4 cup coarsely chopped tarragon
11 teaspoon Aleppo-style pepper

Instructions

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.