Corn Salad With Hazelnuts, Pecorino, and Mint
Corn Salad With Hazelnuts, Pecorino, and Mint takes around 45 minutes from beginning to end. This recipe makes 4 servings with 306 calories, 11g of protein, and 21g of fat each. For $1.72 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires orange juice, garlic clove, pepper, and unseasoned rice vinegar. This recipe is liked by 202 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a salad. Overall, this recipe earns a solid spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Yellow Squash with Hazelnuts and Pecorino, Strawberry-Rhubarb Salad with Mint and Hazelnuts, and Roasted Spring Greens with Hazelnuts and Pecorino.
Servings: 4
Ingredients:
4 ears of corn, husked
1 garlic clove, finely grated
1/2 cup blanched hazelnuts
Kosher salt
1 teaspoon finely grated lemon zest
1/4 cup coarsely chopped mint
2 tablespoons fresh orange juice
2 ounces Pecorino Toscano, shaved
1 teaspoon Aleppo-style pepper
1/4 cup coarsely chopped tarragon
2 tablespoons unseasoned rice vinegar
2 tablespoons vegetable oil
Equipment:
baking sheet
oven
grill
bowl
frying pan
Cooking instruction summary:
Preparation Preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 810 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. Set aside. Brush remaining 3 ears of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 1012 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.
Step by step:
1. Preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 810 minutes.
2. Let cool, then coarsely chop.
3. Meanwhile, prepare a grill for medium heat.
4. Cut kernels from 1 corn cob into a large bowl.
5. Add garlic, orange juice, vinegar, and lemon zest and toss to combine; season with salt. Set aside.
6. Brush remaining 3 ears of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 1012 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.)
7. Let cool.
8. 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.
Nutrition Information:
covered percent of daily need
