Corn and Radish Salad

(from kylerhea’s recipe box)

Source: Martha Stewart's Everyday Food

Serves 4 people

Categories: Corn, Radishes, Salads, September2010, Summer


  • 4 ears corn
  • 6 radishes, trimmed, halved, and thinly sliced
  • 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Coarse salt


  1. 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.

  2. Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno chile, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.

Email to a friend | Print this recipe | Back