Corn Salad With Feta and Walnuts

Corn Salad With Feta and Walnuts
You can use raw or cooked corn in this recipe; raw kernels will be juicier and crisper. Get the recipe. Photo: Christopher Baker
Hands On Time:
10 mins
Total Time:
15 mins
6 serves


  • 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)


  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.

Nutrition Facts (per serving)

259 Calories
19g Fat
22g Carbs
7g Protein
Nutrition Facts
Calories 259
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 280mg 12%
Total Carbohydrate 22g 8%
Total Sugars 4g
Protein 7g
Calcium 66mg 5%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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