Corn Salad with Feta & Walnuts


4 cups fresh corn kernels (4 ears)

2 jalapenos, seeded thinly sliced

2 tablespoons fresh lime juice

2 tablespoons EVOO

2 tablespoons Mexican lime EVOO (AZ Queen Creek)

black pepper to taste

pinch kosher salt

1/2 cup crumbled feta cheese 2 oz

1 cup toasted walnuts chopped


Toast walnuts:

heat oven to 400 degrees. Spread walnuts on a rimmed baking sheet & toast until fragrant, about 6 minutes. Let cool & roughly chop.

Cut corn from cobs. Do not cook. Refrigerate till ready to use.

Combine all ingredients & refrigerate or serve.