Fresh Corn And Radish Salad Recipes

RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING

Steps:

• In a bowl, blend lime juice, Splenda, cumin.
• Add the oil to the mixture and then season with salt and pepper.
• In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
• Cut kernels off of corn cob and put in a bowl.
• Add radishes, cilantro, and dressing to the corn.
• Season with more salt and pepper, if necessary.

SWEET CORN SALAD WITH RADISHES, JALAPENO AND LIME

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.

CORN AND RADISH SALAD

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.

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

FRESH CORN AND RADISH SALAD

Steps:

• In medium bowl, mix corn, radishes, shallot and thyme.
• In small bowl, stir lime juice, oil and agave nectar with whisk until blended. Just before serving, pour dressing over salad and toss to coat.

CORN AND RADISH SALAD

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.

CORN AND RADISH SALAD WITH JALEPENOS AND LIME

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.)