Roasted Corn And Radish Salad Recipes
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 AND RADISH SALAD
Light and refreshing, a simple combination of corn and radish, paired with a light oil and vinegar dressing and a burst of fresh lime juice, Corn and Radish Salad is a perfect summer side dish to any grilled main!
Provided by Lord Byron's Kitchen
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 27 kcal, Fat 2 g, SaturatedFat 2 g, Sodium 117 mg, ServingSize 1 serving
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
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.)
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
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
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