Corn Salad with Cheese and Nuts

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

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, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

recipe source: Real Simple

Whatever Goes Wednesday