A fantastic Grilled Corn Salad with Hazelnuts is our family summer salad favorite. The citrus, mint and tarragon vinaigrette makes it! Super easy, so good. Adapted from Bon Appetit, Corn Salad with Hazelnuts, Pecorino, and Mint
Cuisine: American, Western
Keyword: corn salad, grilled corn, Summer side dish
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.
1. I have even used 1/4 cup orange concentrate for an even more intense orange flavor. Love it. 2. Aleppo pepper can be substituted here. I ground them into a powder in my spice grinder (or coffee grinder, but be sure to clean out properly!) and sprinkle on after. This is optional. 3. 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.