Sweet Corn Salad with Radishes, Jalapeno and Lime

Corn and Radish Salad

It would be slightly embarrassing if I admitted right here and now that until this sweet corn salad, I hadn’t eaten a radish since I was six and pulled one out of my neighbor’s garden, illegally, downing it in one bite thinking it was a sweet, red, bulbous carrot or some type of firm, sweet cherry tomato (dude, I was six, cut me a break). I was scarred for a long time. And so was my esophagus after the peppery, spicy radish made it’s hurried descent before the neighbor or my mom caught me. Needless to say, that ended my garden pilfering and radish eating career immediately.

But when my friend Liz who has fabulous taste in food sent me this salad raving about how she’s eaten it for days straight, I decided to act my age and tackle my radish-phobia. I can’t sleep at night knowing my friends are eating crazy, delicious food and I can’t get in on the action.

I’ll tell you this, I probably won’t be digging up radishes and eating them for sheer pleasure, but in this salad? They are magic. Thinly sliced and paired with the luscious sweet corn, tangy lime juice, fresh cilantro and faintly spicy jalapeno, they are fabulously crunchy and peppery and perfect.

And speaking of perfect, so is this simple, summer salad. Get your hands on some sweet corn and radishes (just not from your neighbor’s garden) and make it. Devour it. Love it.

One Year Ago: Decadent Chocolate Cake with Whipped Chocolate Frosting {Gluten-Free!}
Two Years Ago: Skillet Cilantro and Lime Fish Tacos
Three Years Ago: Chocolate-Mint Chip Ice Cream Sandwiches

Sweet Corn Salad with Radishes, Jalapeno and Lime

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Ingredients:

  • 3 cups fresh corn kernels, about 3 large ears of corn that has been steamed or boiled (here is a perfect method for corn on the cob)
  • 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

Directions:

  1. 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.
  2. Serve immediately or refrigerate, covered, until ready to serve.
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Recipe Source: sent to me by my friend Liz (same lovely who sent me this fabulous no-cream, creamy basil and spinach soup), originally from Country Living Magazine