CORN AND RADISH SALAD
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
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
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.
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 SALAD WITH RADISHES, JALAPEñO, AND LIME
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
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 SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
FRESH CORN AND RADISH SALAD
Spicy, snappy radishes complement fresh sweet corn in this recipe that makes the most of a bountiful summer harvest.
Provided by Cheri Liefeld
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
CORN AND RADISH SALAD WITH JALEPENOS AND LIME
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
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.)
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
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
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
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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