Corn Salad with Feta and Walnuts
Soups and Salads
1 cup walnuts
4 cups fresh corn kernals (from 4 ears), raw or cooked for 6 minutes
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
½ cup crumbled Feta (2 ounces)
Heat oven to 400°. 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, jalapenos, lime juice, oil, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Feta before serving.