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Corn Salad With Feta and Walnuts

 Christopher Baker
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

  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.
By Sara Quessenberry,  June 2009
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Quick Tip

When cutting corn off the cob, place your cutting board in a rimmed baking sheet to catch flying kernels and juices.

Nutritional Information

  • Per Serving
  • Calories 212Calories From Fat 123
  • Protein  6g
  • Carbohydrate  21g
  • Sugar  4g
  • Fiber  3g
  • Fat  14g
  • Sat Fat  3g
  • Sodium  314mg
  • Cholesterol  11mg
What does this mean? See Nutrition 101.

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