I went to a dinner group this evening where the theme was "corn".

The reason for the theme was this: On this date in

"1620 The first corn (maize) was supposedly discovered (by European settlers) by some Pilgrims led by Myles Standish, while exploring the area near Provincetown, Massachusetts. They named the spot Corn Hill." source: foodreference.com

I was asked to please bring a salad; with corn. Hmmm....all the sweet corn has been harvested, although we yet have field upon field of feeder corn, so I was a little stumped. My wonderful sistah emailed me an Ina Garten recipe but after teaching school all day felt it would require too much energy; it is only Monday, after all. I remembered this recipe from the June Real Simple magazine. Such a simple recipe; crisp, clean and delicious!

Corn Salad with Feta and Walnuts

Ingredients

• 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)

Directions

1. 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.
2. 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.

Serves 6Hands-On Time: 10mTotal Time: 15m

I am grateful for corn! Enjoy.