Corn And Radish Salad Recipes
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
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
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.)
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
This recipe comes from "Cooking Light" magazine. The corn is roasted in its husks, either on the grill or in the oven then combined with thinly sliced radishes and avocado slices, all on a soft bed of lettuce. It is served with a creamy avocado and herb dressing (recipe #419789).
Provided by threeovens
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.2, Fat 4.6, SaturatedFat 0.7, Sodium 21.5, Carbohydrate 19.4, Fiber 4.5, Sugar 3.1, Protein 3.7
FAVA BEAN, RADISH, AND CORN SALAD
Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can't find them or think they are too much trouble, replace them with lima beans.
Provided by Art Smith
Categories HarperCollins Salad Side Bean Lima Bean Corn Radish Spring Summer
Yield Serves 4
Number Of Ingredients 9
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.
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