Name: Corn Salad with Hazelnuts, Pecorino, and Mint
Yield: 4 Servings
Ingredients: ½ 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; 2 ounces Pecorino Toscano, shaved; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped tarragon; 1 teaspoon Aleppo-style pepper

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Alex Lau

Because would it really be a barbecue without grilled corn?

Recipe notes