- Yield: 6 Servings
Spicy Corn Radish Relish
- Sunshine Sweet Corn - 5 ears, husked
- Lime Juice - 1/4 cup
- Jalapeño - 1, seeded and coarsely chopped
- Honey - 1 teaspoon
- Cumin - 1/4 teaspoon
- Kosher Salt - 1/4 teaspoon
- Ground Black Pepper - 1/8 teaspoon
- Extra Virgin Olive Oil - 3 tablespoons
- Radishes - 1 cup, thinly sliced
- Cilantro - 6 tablespoons, loosely packed
- Green Onions - 2, chopped
In a blender or food processor, puree the lime juice, jalapeño, honey, cumin, salt and pepper. With the machine running, slowly add the oil and blend until smooth and emulsified. Pour the dressing into a small bowl and set aside. With a sharp knife, cut the corn kernels from the cobs to make about 4 cups. Place the corn kernels in a bowl and toss with the radishes, cilantro, green onions and the dressing.
A sweet corn salad is always delicious, but the best corn is only available during a limited season. When you have access to Sweet Corn, it is best to take advantage of it. One way to utilize this delicious treat is within a salad.
This simple to make, tasty to eat, and best of all, there is no cooking involved; just chopping and mixing. Because there it does not contain mayonnaise or dairy, this corn salad does not need to be refrigerated, making it perfect for a summer picnic or outdoor grilling session.
This recipe uses radishes and zesty lime dressing and could easily become one of your favorite corn salad recipes.