This outstanding salad—made with fresh corn kernels, toasted nuts, crumbled Feta, and sliced jalapeños—hits all the right notes: sweet, salty, spicy, and crunchy.
1 cup walnuts
4 cups fresh corn kernels (from 4 ears)
raw or cooked
seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and
1/2 cup crumbled Feta cheese
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.
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