Summer Corn Salad with Hazelnuts, Pecorino, and Mint
Prepare a grill for medium heat. Combine garlic, lemon juice, vinegar, oil and lemon zest, and sea salt and toss to combine. Set aside.
Brush grill with canola oil and grill ears of corn, turning occasionally, until just charred and blackened in spots, 5-8 minutes. Let cool.
Shave kernels from cooled cobs and add to a medium bowl. Drizzle dressing over and toss. Add hazelnuts, Pecorino, mint, and red pepper. Toss gently to combine.
In Your Glass
This is a favorite seasonal salad at our house so of course we’ve had fun trying it with lots of different wines. Several rise to the top for us but by all means enjoy exploring this with your own friends and family! For me it’s hard to beat a crisp rosé on a beautiful summer day. With that in mind, it’s well worth seeking out Saintsbury’s Vin Gris of Pinot from our Carneros neighbors, and naturally Shafer’s Red Shoulder Ranch Chardonnay manages to find its way to our table more times than not!