Corn Salad with Hazelnuts, Pecorino, and Mint
Corn Salad with Hazelnuts, Pecorino, and Mint is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
Let cool, then coarsely chop.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.