Corn Salad with Feta and Walnuts

Sweet and salty and spicy, crunch and creamy, what’s not to love?

Yields: 0 servings

Ingredients

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
½	cup crumbled Feta (2 ounces)

Directions

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, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Feta before serving.