Corn And Radish Salad Recipes

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CORN AND RADISH SALAD



Corn and Radish Salad image

Light and refreshing, a simple combination of corn and radish, paired with a light oil and vinegar dressing and a burst of fresh lime juice, Corn and Radish Salad is a perfect summer side dish to any grilled main!

Provided by Lord Byron's Kitchen

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 9

6 whole ears of corn ((or 4 1/2 cups of frozen or canned corn))
6-8 whole radishes, (washed and diced)
2 whole limes, (zested and juiced)
1 teaspoon paprika
½ teaspoon cumin
1/2 teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon rice vinegar

Steps:

  • The first thing you will want to do is to cook the corn. Even if you decide to use frozen corn, you should cook it first and then let it cool. For fresh corn, first shuck it and add it to pot of boiling, salted water. Allow the water to return to a rolling boil. Reduce heat to medium and put a lid on the pot. Allow to cook for exactly five minutes. Drain and set aside to cool.
  • In the meantime, wash the radishes well and pat them dry. Slice them into slices about a quarter inch thick. Then dice them into a small dice.
  • Next, add the vegetable oil, rice vinegar, lime zest, lime juice, paprika, cumin, salt, and pepper to a mixing bowl and whisk to combine. Set aside.
  • Once the corn is cool, cut the kernels from the cob and add them to the bowl with the oil and vinegar mixture.
  • Add in the diced rashes as well. Toss well to combine.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 27 kcal, Fat 2 g, SaturatedFat 2 g, Sodium 117 mg, ServingSize 1 serving

CHARRED CORN AND RADISH SALAD RECIPE



Charred Corn and Radish Salad Recipe image

Charred Corn and Radish Salad is a salad that is bursting with fresh flavors from the grilled corn. When the corn is grilled and added to a salad you will discover a whole new flavor. A simple lemon, honey olive oil and dijon mustard dressing makes this salad bursting with flavours. Spring onions and coriander leaves adds to the freshness . This simple and easy to make salad can be made for parties or evening snacks and also can be used as stuffing for vegetarian wraps/tacos. The Charred Corn and Radish Salad Recipe can also be made for the cold winters; all you have to do is serve it warm. Serve Charred Corn and Radish Salad Recipe along with a Crispy Lavash Recipe, and Israeli Couscous Minestrone Soup Recipe for a wholesome dinner. If you like this recipe, try more recipes like Bean Sprout & Corn Salad Recipe Barley Roasted Vegetable Skillet Salad (Mediterranean Style) Pineapple Carpaccio Recipe (Spiced Pineapple Salad with Ginger & Mint)

Provided by Hina Gujral

Time 20m

Yield Makes: 2 Servings

Number Of Ingredients 9

1 Corn Cob
1 Mooli/ Mullangi (Radish) , chopped
2 Stalks Spring Onion Greens
1/4 cup Extra Virgin Olive Oil
1 Lemon , juiced
Salt , to taste
1 teaspoon Whole Black Peppercorns , pounded coarsely
1/4 teaspoon Dijon Mustard
Coriander (Dhania) Leaves , small bunch, finely chopped

Steps:

  • To begin making the Charred Corn and Radish salad, we will first prepare the dressing. To prepare the salad dressing, in a small jar with lid add all the dressing ingredients like the extra virgin olive oil, lemon juice, salt,crushed peppercorn, dijon mustard and coriander leaves.
  • Close the lid and give it a nice shake until all the ingredients are well combined. Keep the dressing aside.
  • To grill the corn, peel back the corn husk and place it on gas flame , keep rotating the corn to get an even charring. The proceed of charring the corn will take 5 - 10 minutes. You can also use the oven grill to char the corn as well if you do not have a gas stove at home.
  • Once corn is grilled evenly on all sides, remove from the heat and allow it cool for 2 to 3 minutes until you can handle the corn with your hands.
  • With a sharp knife slice off the kernels from the cob. Transfer corn kernels to a large mixing bowl along with chopped radish.
  • Give the salad dressing just one more shake and pour it over the charred corn and radish. Toss the salad well with your fingers. Check the salt and pepper seasoning and adjust to suit your taste.
  • Finally, sprinkle chopped spring onion greens on top and serve the Charred Corn and Radish Salad warm for the winters or cold for the summers.
  • Serve Charred Corn and Radish Salad Recipe along with a Crispy Lavash Recipe, and Israeli Couscous Minestrone Soup Recipe for a wholesome dinner.

CORN AND RADISH SALAD



Corn and Radish Salad image

This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 2 g, Protein 3 g

FAVA BEAN, RADISH, AND CORN SALAD



Fava Bean, Radish, and Corn Salad image

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can't find them or think they are too much trouble, replace them with lima beans.

Provided by Art Smith

Categories     HarperCollins     Salad     Side     Bean     Lima Bean     Corn     Radish     Spring     Summer

Yield Serves 4

Number Of Ingredients 9

1 1/2 cups shucked fava beans
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 1/2 cups corn kernels
8 breakfast radishes, sliced on the bias
2 tablespoons chopped chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper

Steps:

  • Method:
  • Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
  • Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
  • Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
  • Assembly:
  • Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.

CORN AND RADISH SALAD



Corn and Radish Salad image

Categories     Salad     Corn     Radish

Yield Serves 4

Number Of Ingredients 6

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

Steps:

  • In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes. Remove the ears, and hold under cold water until completely cool. Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups). Toss with the radishes, jalapeño, lime juice, and olive oil. Season generously with salt. Serve chilled or at room temperature.

ROASTED CORN AND RADISH SALAD



Roasted Corn and Radish Salad image

This recipe comes from "Cooking Light" magazine. The corn is roasted in its husks, either on the grill or in the oven then combined with thinly sliced radishes and avocado slices, all on a soft bed of lettuce. It is served with a creamy avocado and herb dressing (recipe #419789).

Provided by threeovens

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 avocado, sliced
1 teaspoon fresh lime juice
2 ears corn, with husks
2 heads boston lettuce or 2 heads bibb lettuce
1/2 cup radish, thinly sliced
1/2 cup avocado herb salad dressing (recipe #419789) or 1/2 cup creamy caesar salad dressing

Steps:

  • Sprinkle avocado slices with the lime juice; set aside and refrigerate until serving.
  • Prepare corn by grilling for 15 to 20 minutes or roasting in the oven at 350 degrees F for about 30 minutes.
  • Let corn cool and cut kernels off cob.
  • Chop or tear lettuce and arrange on serving plates.
  • Arrange avocado slices, corn, and radish on lettuce.
  • Pour dressing on top and serve.
  • Alternatively, toss lettuce, corn and radish with dressing; plate and serve with avocado slices.

Nutrition Facts : Calories 117.2, Fat 4.6, SaturatedFat 0.7, Sodium 21.5, Carbohydrate 19.4, Fiber 4.5, Sugar 3.1, Protein 3.7

CORN AND RADISH SALAD WITH JALEPENOS AND LIME



Corn and Radish Salad with Jalepenos and Lime image

Categories     Salad     Pepper     Side     No-Cook     Lime     Corn     Radish     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies

Steps:

  • Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)

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