Under 30 Minutes

Corn and Radish Salad

  • Prep:
  • Total Time:
  • Servings: 4
Corn and Radish Salad

Source: Everyday Food, July/August 2004

Ingredients

  • 4 ears corn
  • 6 radishes, trimmed, halved, and thinly sliced
  • 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Coarse salt

Directions

  1. In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.

  2. Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno chile, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.

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