Most people do not realize that fresh raw corn is absolutely delicious! Raw corn is delicious straight off the cob!
That crunch from this Corn Radish Salad with Chile-Jalapeno Dressing recipe will come with a burst of sweetness that is superior to that of cooked corn. Use sweet, fresh corn kernels (preferably picked the same day you want to make and eat this salad) and then tossed with radishes. Add the Chile-Jalapeno Dressing and you have a salad “fit for a king.” Give this Corn Radish Salad with Chile-Jalapeno Dressing a try and see for yourself!
- 4 ears of raw sweet corn, husked and silk removed*
- 10 to 12 radishes, thinly sliced
- 1/2 cup red onion, thinly sliced or small diced
- 1/2 to 3/4 cup cilantro leaves, coarsely chopped
- 1/2 to 1 jalapeno chile pepper, seeded and coarsely chopped (or to your taste)
- 3 tablespoons lime juice, freshly squeezed
- 3 teaspoons honey
- 3 tablespoons olive oil, extra-virgin
- 1/2 teaspoon coarse salt or sea salt
- Fresh chiffonade basil leaves**
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 to the corn kernels; 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.
* Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."