Corn Salad With Hazelnuts, Pecorino, And Mint

Name: Corn Salad With Hazelnuts, Pecorino, And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 zest; 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

Servings: persons

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 zest
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

1
Preheat oven to 350u00b0F. 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 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.
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.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched hazelnuts, 4 ears of corn, husked, 1 garlic clove, finely grated, 2 tablespoons fresh orange juice, and more.

Yes, Corn Salad With Hazelnuts, Pecorino, And Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!