Corn Salad with Hazelnuts and Prosciutto

Corn Salad with Hazelnuts and Prosciutto

½ C Hazelnuts, toasted

4  ears of Corn,  Husked

1 clove garlic, chopped

2 TB Orange juice

2 TB Rice vinegar

1 tsp. lemon zest

Salt

2 TB vegetable oil

2 oz Prosciutto ham shaved

½ C chopped mint

1.4 C chopped tarragon

1 tsp red pepper flakes

Rub corn cobs with oil and char grill about 10-12 minutes.  Meanwhile, place garlic, orange juice, vinegar, lemon zest and oil in bowl.  Remove corn from the cob when cool, add to bowl and mix. Add the hazelnuts, prosciutto, mint, tarragon and red pepper flakes.  Season with salt.