Foods | Cooking
Hints & Tips
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 Hints, Tips, and Information, and here for more of Linda's great
Corn Recipes and
Corn Radish Salad with Chile-Jalapeno Dressing
Salad and Salad Dressing,
Yields: 5 to 6 servings
Prep time: 20 min
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
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
3 teaspoons honey
3 tablespoons extra-virgin
1/2 teaspoon coarse
salt or sea salt
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.