Ingredients

The following ingredients have 4 Servings
  • 1 cup hazelnuts (toasted )
  • 4 ears of corn (husked)
  • 1 garlic clove (smashed and chopped)
  • 1/4 cup fresh orange juice ((See Note 1))
  • 2 tbsp rice vinegar
  • 1 tsp lemon zest
  • pinch salt
  • 2 tbsp vegetable oil (separated)
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh tarragon
  • 1 tsp red pepper flakes ((See Note 2))
  • 2 oz Pecorino Romano (grated)

Instruction

  • 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.