Corn Salad With Hazelnuts Pecorino And Mint Recipes

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MINT CORN SALAD



Mint Corn Salad image

This refreshing light tasting corn salad is perfect for summer and easy to make.

Provided by VanillaKiss413

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

1 tablespoon white sugar
½ cup distilled white vinegar
2 tablespoons vegetable oil
1 (16 ounce) package frozen corn, thawed
1 cucumber, peeled, seeded, and diced
¾ cup chopped fresh mint
¼ cup diced sun-dried tomatoes

Steps:

  • Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.2 g, Fat 3.9 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 37.6 mg, Sugar 4.5 g

CORN SALAD WITH HAZELNUTS, PECORINO, AND MINT RECIPE



Corn Salad with Hazelnuts, Pecorino, and Mint Recipe image

Because would it really be a barbecue without grilled corn?

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

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