Corn Salad With Radishes Jalapeño And Lime In Mint Mayo Recipes

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SWEET CORN SALAD WITH RADISHES, JALAPENO AND LIME



Sweet Corn Salad with Radishes, Jalapeno and Lime image

Provided by Mel

Categories     Sides Veggies

Time 15m

Number Of Ingredients 7

3 cups fresh corn kernels (about 3 large ears of corn that has been steamed or boiled (see note))
6 radishes (thinly sliced)
1/2 jalapeno (seeded and ribs removed, finely chopped)
3 tablespoons fresh lime juice
2-4 tablespoons chopped fresh cilantro
1 1/2 tablespoons olive oil
Salt and pepper to taste

Steps:

  • Combine the corn, radishes, jalapeno, lime juice, cilantro, and olive oil together in a medium bowl. Give it a good toss. Season with salt and pepper to taste.
  • Serve immediately or refrigerate, covered, until ready to serve.

Nutrition Facts : ServingSize 1 Serving, Calories 100 kcal, Carbohydrate 15 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 5 g

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.)

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.

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