Grilled Corn Salad with Hazelnuts and Mint (Side Dish)

The corn salad has grilled corn, crunchy hazelnuts, salty cheese and the freshness of mint.

Grilled Corn Salad with Hazelnuts and Mint (Side Dish

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Total Time: 40 minutes
Servings: 4


  • ½  cup  blanched hazelnuts
  • ears of corn, husks removed
  • garlic clove, finely grated
  • tablespoons  fresh orange juice
  • tablespoons  rice vinegar
  • teaspoon finely grated lemon zest

Kosher salt

  • tablespoons  olive oil
  • ounces  Pecorino Toscano, shaved  (you can substitute Parmigiano Reggiano ---aka, Parmesan cheese)
  • ¼  cup  coarsely chopped mint
  • ¼  cup  coarsely chopped tarragon
  • teaspoon  Aleppo-style pepper


  • Preheat oven to 350°. 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. Set aside.
  • 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.


From Bon Appetit
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