Corn salad with hazelnuts, pecorino, and mint
Delight your taste buds with a flavorful corn salad featuring crunchy hazelnuts, savory pecorino, and refreshing mint. Perfect for a refreshing summer dish!
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
- 60g Pecorino Toscano, shaved
- 1/4 cup coarsely chopped mint
- 1/4 cup coarsely chopped tarragon
- 1 teaspoon Aleppo-style pepper
Instructions:
- Preheat the oven to 350°F. Place hazelnuts on a baking sheet with edges and toast, stirring once, until they are golden brown, for about 8 to 10 minutes. Allow them to cool down, then roughly chop them.
- While waiting, get ready a grill with medium heat. Remove corn kernels from one cob into a big bowl. Put in garlic, orange juice, vinegar, and lemon zest, toss them together; season with salt. Keep it aside.
- Coat the remaining three corn cobs with oil and grill, flipping them from time to time, until they are very soft, charred, and have black spots, for around 10 to 12 minutes. (As an alternative, take off the kernels from the cobs and cook them in a large skillet over medium-high heat until they have charred spots, about 4 minutes.) Let them cool.
- Take out the corn kernels from the cobs and add them to the salad in the bowl; include hazelnuts, Pecorino cheese, mint, tarragon, and Aleppo-style pepper, mix them together. Season with salt.
Summary:
- Calories: 1452 kcal
- Fat: 89 g
- Protein: 48 g
- Carbs: 144 g
- Potassium: 2501 mg
- Magnesium: 352 mg