The most difficult part about cooking dinner for me is coming up with new and interesting side dishes. Especially in the summer when we are likely to have guests eating with us. There is only so many times you can serve pasta salad or potato salad before you bore even yourself.
I came across this recipe last year sometime and jotted it down on a scrap of paper and stuffed it into the bottomless abyss that is otherwise known as my purse. I found it again last week and knew it would the perfect accompaniment to the burgers I was grilling for some friends that night.
All of the adults loved it. Most of the children, except for the exceedingly picky ones who only eat foods that are pressed in to nugget shapes, liked it as well.
You will need:
1 cup walnuts
Fresh kernels for 4 ears of corn
2 jalepenos, thinly sliced
2 T fresh squeezed lime juice
2 T extra virgin olive oil
1/2 cup crumbled feta cheese
salt/pepper to taste
This is also a great recipe for using up the leftover grilled corn on the cob. My local grocery store has been having amazing deals on corn-on-the-cob. Last week I bought 20 for $1. And even my family couldn’t eat all of it!
Take your leftover cooked corn-on-the-cob and denibblet it. I am sure that there must be some sort of technical cooking term to describe the act of removing the kernels from the corn cob, but heck if I know what it is. I just used my butter knife and sliced them off.
Slice up the jalepenos and toss them into your bowl.
Combine all the rest of the ingredients.
Serve and enjoy!
The only thing I would change the next time I make this recipe is to add some red peppers, just for the color. The yellow and green looks a little boring, you know? But the taste? Delicious!