If you’re looking for a dish that tastes like summer ANY time of the year, this summer corn salad with feta and walnuts is the recipe for you.

What I love about corn is that it’s easy to find and easy to cook. In other words, it’s hard to get it wrong!

And while I love eating simple corn on the cob, I find that making this super simple salad gives me a whole new appreciation for the ingredient.

Check out the recipe below.

Corn Salad with Feta & Walnuts

I never get tired of corn on the cob during the summer. I love this recipe because it tastes like summer any time of the year!

Ingredients

4 cups corn kernels (raw or cooked; fresh, frozen or canned)
2 jalapeños, seeded and minced
1/2 cup roasted red peppers, sliced
2 Tbsp apple cider vinegar
4 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
1 cup chopped walnuts
3/4 cup crumbled feta

Instructions

To toast the walnuts, preheat the oven to 400°F. Spread the nuts out on a cookie sheet and toast for about 6 minutes, or just until fragrant. Be careful not to over-roast.
To prepare the salad, combine the corn, jalapeños, red peppers, vinegar, oil, salt, pepper and walnuts in a large bowl. Let the salad rest for an hour so flavors can blend. Add the feta just before serving.

While you can surely make this with frozen or canned corn (especially if you’re on a time crunch), I find it’s best with fresh corn.

Related: Must-Try Summer Potluck Recipes

And although the simplicity of this salad is surely one of its best characteristics, I also love the combination of flavors and textures.

In addition to the sweet corn, you get some heat from the jalapeño, some extra sweetness from the roasted red peppers, some crunch from the chopped walnuts, and a bit of a savory touch thanks to the crumbled feta.

Sounds pretty good, right?

So if you’re searching for a recipe for a warm-weather barbecue or if you need a good side for your main course, this summer corn salad could become your next go-to.

From my kitchen to yours,

Jill