Fresh Corn & Goat Cheese Salad

Fourth of July is coming up, and you might be wondering what sort of side you should offer with your hot dogs and burgers.  Lucky for you, I have the perfect accompaniment to any shindig, hootenanny, or barbecue:  Fresh Corn & Goat Cheese Salad. This recipe is super easy to make, travels well, and can be served at room temperature. It's my go-to recipe when I need to bring a side dish to a gathering. However, it is so tasty that I make it for myself all summer too. It keeps great too!

INGREDIENTS

4 ears of corn, cooked

1 cup of walnuts

1-2 small jalapenos, diced (amount depends on how spicy you like it)

1 1/2 tbsp olive oil

1 lime

3 oz goat cheese, crumbled

Salt & Pepper

DIRECTIONS

1.  Toast your walnuts (400 degrees, 6 minutes); cool.

2.  Take your cooked corn (may I suggest using THIS method to cook it; I also recommend being careful to NOT overcook it; you want the kernels to be firm, not mushy) and cut the kernels off the cob. I cut it directly in a large bowl, so the kernels just fall in the bowl.

3. In the bowl, combine the corn, jalapenos, walnuts, and olive oil. Squeeze the entire lime into the bowl, add salt and pepper, and stir.

4. Now it's time to add the goat cheese. It's best to add it after you've already served it, just sprinkling the cheese on top, but if you are taking the dish to a party (or if you are just lazy like me), you can add it to the large bowl, and carefully toss it with the corn salad.

 

5. The Corn Salad keeps in the fridge for 5 or so days; and it's best served at room temperature.

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Fresh Corn & Goat Cheese Salad

INGREDIENTS

4 ears of corn, cooked

1 cup of walnuts

1-2 small jalapenos, diced (amount depends on how spicy you like it)

1 1/2 tbsp olive oil

1 lime

3 oz goat cheese, crumbled

Salt & Pepper

DIRECTIONS

1.  In a 400 degree oven, toast your walnuts for 6 minutes.

2.  Cut the kernels off the ears of corn, and add to a large bowl.

3. In the bowl, combine the corn, jalapenos, walnuts, and olive oil. Squeeze the entire lime into the bowl, add salt and pepper, and stir.

4. Sprinkle on the goat cheese, and carefully toss with the corn. Alternatively, you can sprinkle on the goat cheese after the corn salad has been served.

5. Keeps in the fridge for 5 or so days; serve at room temperature.

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NUTRITIONAL INFORMATION

Serving Size: 1/4th of Dish

Calories:  221

Fat:  14

Carbs:  24

Protein:  9