For Memorial Day weekend we tried this new salad recipe that we found in the June issue of Real Simple magazine and at http://www.realsimple.com/. It was a hit on the beach with our friends. As a result I wanted to share it with everyone. Corn will soon be available in the low country and in your area as summer approaches. Enjoy!
Ingredients
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked (we prefer raw)
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)
Directions
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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