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
                    

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.