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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