In a small skillet over medium high heat, toast pine nuts lightly. Keep a close watch and shake skillet or stir occasionally to avoid burning. When nicely golden, remove from heat and transfer to a small bowl to cool.
In a medium bowl, add sweet corn kernels, pine nuts, red pepper, jalapeno pepper, scallions, cilantro, feta, zest of lime and toss to combine.
Drizzle mixture with lime juice and olive oil. Season with kosher salt and black.
Give one final toss and adjust olive oil, lime juice, salt and pepper to taste.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.