Corn And Radish Salad With Jalepenos And Lime Recipes

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CORN SALAD WITH RADISHES, JALAPEñO, AND LIME



Corn Salad with Radishes, Jalapeño, and Lime image

This corn salad comes together in three minutes flat, no cooking required.

Categories     corn recipes     no cook recipes     easy summer recipes     summer salad recipes     easy salads

Time 3m

Yield 4

Number Of Ingredients 6

3 c. fresh corn kernels
6 radishes
1/2 jalapeño
3 tbsp. fresh lime juice
2 tbsp. Fresh cilantro leaves
1 1/2 tbsp. olive oil

Steps:

  • Combine all ingredients in a medium bowl and season with salt to taste.
  • The salad can be stored covered in the refrigerator for up to 1 day.

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.)

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

RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING



Raw Corn and Radish Salad With Spicy Lime Dressing image

This recipe originally came from Food and Wine Magazine's website, but my friend, Kendra, changed it up a little bit. It is so fresh and delicious tasting.

Provided by bojmom

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons lime juice, fresh
1 small jalapeno, seeded and coarsely chopped
1 (1 g) packet Splenda sugar substitute
1/4 teaspoon cumin
1/4 cup vegetable oil
1/4 teaspoon cayenne pepper
kosher salt & freshly ground black pepper, to taste
4 cups corn kernels (about 4 ears)
6 medium radishes, halved and thinly sliced crosswise
1/2 cup cilantro, coarsely chopped

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.

Nutrition Facts : Calories 270.9, Fat 15, SaturatedFat 2, Sodium 8.9, Carbohydrate 35.6, Fiber 4.3, Sugar 0.6, Protein 5.2

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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