Each week when I talk to Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio, I share some fun information about Bible foods and herbs and a recipe to go with the topic. Today, though, we talked about the bitter herbs wormwood and rue – we don’t commonly use those in recipes. (Chefs, though, are using absinthe which is flavored with wormwood, in seafood, pork and lamb). Rue is used in Ethiopia in a spice mix.
Anyway, since I always share a recipe, I wanted to share this seasonal corn salad with feta and walnuts – it is SOOOO good!
CORN SALAD WITH FETA AND WALNUTS
- 1/2 to 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 or more to taste
- 2 tablespoons extra-virgin olive oil or more to taste
- Salt and pepper
- 1/2 cup crumbled Feta (2 ounces)
- 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.
- 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.