Lunch: Corn Salad With Hazelnuts, Pecorino, and Mint

Recipe by Andy Baraghani Because would it really be a barbecue without grilled corn?

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Corn Salad With Hazelnuts, Pecorino, and Mint

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

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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