Corn Salad with Feta and Walnuts

Corn Salad with Feta and Walnuts


**Susan's Note: This was a refreshing summer salad. I used Wegmans "Steam in bag" frozen kernel corn and just warmed it, and I didn't cook it "too" hot. I also toasted the walnuts in the microwave. If you are not sure how to seed and chop jalapeno peppers, just click here. Remember to use plastic gloves (I used plastic bags over my hands) when handling jalapenos!

Serves 6
Hands-On Time: 10m
Total Time: 15m
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
1/2 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.