Corn Salad with Feta and Pecans
1 cup pecans (or 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 pecans 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, pecans, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Sprinkle with the Feta before serving.
* Thank you Dana Fowler for sharing this delicious side salad recipe. I always think of her when make this.