Grilled Corn Salad with Hazelnuts
Grilled corn salad with hazelnuts is a breeze to make and is bursting with flavor, featuring a smoky-sweet, tangy, and nutty crunch!
Servings: 4
Ingredients
- 1 cup hazelnuts toasted
- 4 ears of corn husked
- 1 garlic clove smashed and chopped
- 1/4 cup fresh orange juice (See Note 1)
- 2 tbsp rice vinegar
- 1 tsp lemon zest
- pinch salt
- 2 tbsp vegetable oil separated
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup coarsely chopped fresh tarragon
- 1 tsp red pepper flakes (See Note 2)
- 2 oz Pecorino Romano grated
Instructions
- Toast hazelnuts in a small saute pan over medium heat. Shaking pan occasionally so they don’t burn, 8 minutes. Let cool. Roll in a paper towel to remove any skins.
- Brush corn with 1 tablespoon of oil and grill, turning to char on all sides, about 12 minutes total time. Allow to cool. (see Note 3)
- In a small bowl whisk together the garlic, orange juice, vinegar, one tablespoon oil and lemon zest to combine. Season with salt and set aside.
- Cut the kernels from each cob and add to vinaigrette. Add hazelnuts, mint, tarragon, and pepper and toss to combine. Grate fresh Pecorino Romano cheese on top, serve.
Video
Notes
- I have even used 1/4 cup orange concentrate for an even more intense orange flavor. Love it.
- Aleppo pepper can be substituted here. I ground them into a powder in my spice grinder (or coffee grinder, mortar and pestle) and sprinkle on after. This is optional.
- Alternatively, you could cut kernels from cobs and cook in a dry, large skillet over medium heat. Shake pan occasionally, until charred in spots, about 4 minutes.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 36.6g | Protein: 12.2g | Fat: 23.5g | Saturated Fat: 3.9g | Trans Fat: 0.1g | Cholesterol: 14.7mg | Sodium: 285.5mg | Fiber: 6.1g | Sugar: 7g