Corn Salad with Feta and Walnuts

  • 1 cup walnuts
  • 4 cups fresh corn kernels (from 4 ears), raw or cooked
  • 2 jalapenos, seeded and thinly sliced
  • 2   tablespoons fresh lime juice
  • 2   tablespoons extra-virgin olive oil, kosher salt and black pepper
  • 1/2 cup crumbled Feta

Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

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