Corny

corn salad w feta & walnuts

This was a fantastic light meal for a 103-degree day. I had some corn on the cob and decided this recipe was the perfect use for it! I brushed the cobs with some olive oil, wrapped them in foil, and grilled them for about 10 minutes. Delicious! I tried to roast the walnuts on the grill too, to avoid turning on the oven, but ended up with a burned mess. Eh, they’re just as good not roasted.

Corn Salad with Feta and Walnuts
From Real Simple, June 2009

Ingredients:
1 cup walnuts
4 cups fresh corn kernels, raw or cooked
2 jalapeños, seeded and thinly sliced
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta cheese (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. (I also added a small bell pepper from my garden.) Sprinkle with the Feta before serving.

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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One Response to Corny

  1. paigeriffic says:

    I have 2 ears of corn leftover from boiling last night. I’m totally making this salad! :) Thanks!

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