Wednesday, August 3, 2016

Corn and Radish Salad

Serves 4
Recipe from Great Food Fast
Husband-Tested in Alice’s Kitchen

This refreshing summery salad is perfect for a picnic or a barbeque.  It can be made in advance when the corn is at its peak and can be served either chilled or at room temperature.  The original recipe said to boil 4 ears of corn before using, but I didn’t want to heat up the kitchen, so I just shucked the corn and cut the kernels from the cobs and put them right in the serving bowl. If you use fresh corn from your garden or a farmers market, you won’t need to cook it at all. 

4 ears of corn, shucked, silks removed
6 radishes, thinly sliced
1 small jalapeno chile, minced (Remove the seeds and ribs to tame the heat if you wish.)
2 Tablespoons fresh lime juice
1 Tablespoon olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

With a sharp knife, remove the corn kernels from the cobs and put them in a serving bowl. (You should get about 2 cups or so.) Add the remaining ingredients and toss well.  Serve either chilled or at room temperature.

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