Corn salad, walnuts, pecorino and mint

Corn salad, walnuts, pecorino and mint

Suggested material offered in store


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

2 garlic cloves finely sliced with mandolin

3 tbsp. (45 ml) orange juice

2 tbsp. (30 ml) white wine vinegar Chardonnay

 The zest of 1 lemon

 ½ cup (125 mL) chopped walnuts or chopped hazelnuts

3 tbsp. (45 ml) olive oil

¼ lb. (125 g) or more of pecorino cheese cut in chunks

3 tbsp. (45 mL) chopped mint

2 tbsp. (30 mL) 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.

Salt and pepper.

Mix well and reserve.


*You can add cherry tomatoes

** Delicious served with grilled shrimp

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