Wednesday, August 3, 2016
Corn and Radish Salad
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.