Servings: 6, as a side dish
1 cup walnut pieces
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper
2 tablespoons fresh thyme, chopped and divided
2 cups fresh corn kernels, cooked
1 cup (6 ounces) Wisconsin Feta Cheese, crumbled
Preheat oven to 350°F. Spread walnuts on baking sheet and toast for 5 minutes. Let cool.
In small bowl, combine lemon juice, olive oil, salt, pepper and 1 tablespoon thyme. Whisk well.
In large bowl, combine corn, walnuts and dressing. Sprinkle with Feta and remaining thyme before serving.