Spicy corn radish salad
This quick and easy spicy corn radish salad with cilantro and a zesty lime vinaigrette is a perfect for a pretty spring or summer side dish that'll have everyone coming back for more!
Yield: 4 -6 servings
Ingredients
- 5 ears Sunshine Sweet corn, husked
- 1 cup radishes, thinly sliced
- ⅓ cup chopped fresh cilantro
- 2 green onions, chopped
- ¼ cup fresh lime juice
- 1 small jalapeño, seeded and coarsely chopped
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cumin
- 3 tablespoons extra virgin olive oil
Instructions
- Cut the corn kernels from the cobs and place in a bowl. You should have about 4 cups.
- Add the radishes, green onions and cilantro.
- To make the dressing: combine the lime juice, jalapeño, honey, cumin, salt and pepper in a blender or food processor and puree. Slowly add the olive oil and blend until smooth.
- Pour the dressing over the salad and mix well.
- Serve and enjoy!
Notes
You can control the heat in this salad with the jalapeño. Remove all the seeds and membranes if you want it to be pretty mild. Or leave some in (or add a second jalapeño) if you want to spice it up a bit! You can also add a few dashes of hot sauce to the dressing if you like.
You’ll need 2-3 limes for the fresh lime juice, depending on how juicy yours are.
You could substitute agave nectar for the honey if you want to make this vegan.
This recipe is from Sunshine Sweet Corn's corn salad.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 186mg | Fiber: 2g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
