Ingredients

• 1/2 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
• 1/4 cup coarsely chopped mint
• 1/4 cup coarsely chopped tarragon
• 1 teaspoon Aleppo-style pepper

Instructions

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
2. 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.
3. 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.
4. 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.