Corn salad, walnuts, pecorino and mint
Suggested material offered in store
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
Preparation
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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