Corn And Radish Salad Recipes

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.

CORN AND RADISH SALAD

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.

CHARRED CORN AND RADISH SALAD RECIPE

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.

FAVA BEAN, RADISH, AND CORN SALAD

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.

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.

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.

ROASTED CORN AND RADISH SALAD

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.

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.

FARMER'S MARKET CORN SALAD

Steps:

• Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally., Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.

CORN AND GREEN BEAN SALAD

Steps:

• In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.