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Corn Salad with Hazelnuts, Pecorino, and Mint

['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.

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