Corn Salad With Feta and Walnuts

Corn Salad With Feta and Walnuts
 Christopher Baker
You can use raw or cooked corn in this recipe; raw kernels will be juicier and crisper.

Get the recipe.
Serves 6
preparation
10
minutes
cooking
15
minutes

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

  1. 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.
  2. 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.
Sara Quessenberry
May 2009

Nutritional Information

  • Per Serving
  • Calories 259
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 8 mg
  • Sodium 280 mg
  • Protein 7 g
  • Carbohydrate 22 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.