Corn And Radish Salad With Jalepenos And Lime Recipes

CORN SALAD WITH RADISHES, JALAPEñO, AND LIME

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.

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.

CORN AND RADISH SALAD WITH JALEPENOS AND LIME

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.

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.