Corn Salad with Feta and Walnuts

I had more of the Freeman’s corn, so I decided to try a corn salad with dinner tonight.  How could it not be good with toasted walnuts, feta and jalapeños? Well, it wasn’t good, it was great!  So much flavor and texture!


And it was a good thing the corn salad was so good, because my main dish, bindi masala, was a total fail.  The flavor was ok, but too many of the okra were just too tough.  no amount of cooking broke them down.  Oh well, at least the corn was great!

Corn Salad with Feta and Walnuts

from Real Simple magazine

1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked (from Freeman Farm)
2 jalapeños, seeded and thinly sliced (from the garden)
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
 kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

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,


Toss with lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Sprinkle with the Feta before serving. Enjoy!


Serves 6.



Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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