Corn Radish Salad with Chile-Jalapeno Dressing
Corn Recipe - Corn Salad Recipe

Most people don't realize that fresh raw corn is delicious! Add the sliced radishes and the Chile-Jalapeno Dressing and you have a salad "fit for a king." Give this salad a try and see for yourself!

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Corn Radish Salad with Chile-Jalapeno Dressing

Recipe Type: Salad and Salad Dressing, Corn, Radishes, Chile Pepper
Yields: 5 to 6 servings
Prep time: 20 min

Ingredients:

4 ears of raw sweet corn, husked and silk removed
10 to 12 radishes, thinly sliced
1/2 cup either thinly-sliced or small-diced red onion
1/2 to 3/4 cup coarsely-chopped cilantro leaves
1/2 to 1 jalapeno chile pepper, seeded and coarsely-chopped (or to your taste)
3 tablespoons fresh-squeezed lime juice
3 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt

Preparation:

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. Place cut-off corn kernels in a large bowl. Add sliced radishes, diced onion, and cilantro leaves; set aside.

In a blender, puree the chile pepper, lime juice, honey, and olive oil. Add lime juice mixture to the bowl with the corn kernels. Season to taste with salt.

Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Variation: If making this salad when fresh corn is out of season, substitute thawed frozen sweet corn.

Makes about 5 or 6 servings.