Under 30 Minutes

Under 30 Minutes

Corn and Radish Salad

Source
Everyday Food, July/August 2004
Corn and Radish Salad
  • prep 20 mins
  • total time 20 mins
  • servings 4

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. Step 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. Step 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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Reviews (1)

  • kickypants
    19 Aug, 2008

    A big white daikon radish also works really well...because quite often the little radishes are wormy or don't taste the way you'd expect.
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