Corn Salad with Walnuts & Feta

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January 24, 2021

Recipe taken from, Dishing Up the Dirt, by Andrea Bemis.


1 cups walnuts

4 cups fresh sweet corn kernels (about 4 to 5 large ears of corn)

2 jalapenos, seeded and diced

1/2 small red onion, minced

2 T fresh lime juice

2 T extra-virgin olive oil

fine sea salt, and ground black pepper to taste

1/2 cup crumbled feta

1/4 cup minced cilantro


1Preheat the oven to 400 degrees. Spread the walnuts on a baking sheet and toast them in the oven until they're lightly golden, 6 to 8 minutes. Let them cool enough for you to handle them, and chop them into small pieces.

2In a large bowl, combine the corn kernels, jalapenos, onion, lime juice, olive oil, and salt and pepper to taste. Toss until well combined. Top the salad with the walnuts, feta, and cilantro before serving and enjoy.