Corn salad, walnuts, pecorino and mint

Ingredients

6 cooked corn (3 in the water and 3 on the barbecue)

2 garlic cloves finely sliced with mandolin

3 tbsp. orange juice

2 tbsp. white wine vinegar Chardonnay

The zest of 1 lemon

½ cup chopped walnuts or chopped hazelnuts

3 tbsp. Stefano's olive oil

¼ lb. or more of pecorino cheese cut in chunks

3 tbsp. chopped mint

2 tbsp. chopped tarragon

Salt and pepper to taste

Cooking corn

A little bit of sugar

The juice of 1 lemon

Olive oil

6 large ears of corn

For cooking corn

Heat the water, sugar and lemon juice.

After boiling, add 3 ears of corn and close the heat.

Cover and cook for 10 minutes.

Preheat barbecue on high heat.

Brush the remaining 3 ears with olive oil and grill, turning them occasionally until tender and black (about 12 minutes).

For corn, walnuts, pecorino and mint salad

In a bowl, toss all the ears (grilled and boiled)

Add garlic, orange juice, wine vinegar and lemon zest, walnuts, oil, pecorino, mint and tarragon.