Summer means pretty much one thing to me when it comes to dinner time – corn. I absolutely love corn! It’s my favourite vegetable – followed very closely by asparagus and beets. But, if I were to pick my top ten vegetables, be assured that radish would be in there too! So, you see, this Corn and Radish Salad is ideal!
I love the versatility of radishes. They make an easy salad topper and adds just the slightest pepperiness and crunch to any salad. And the colour! That vibrant white center with the deep red skin is appealing enough just on its own!
Radish is not something we buy often, but we do get into radish buying frenzies at points of time throughout the year. And, they are not only used for salads in our home; we often will slice them and dip them into our favourite hummus for a quick snack, and I’ve even pickled them – divine!
John.e tends to find radish a little too peppery at times, but to be completely honest, I’ve never eaten a radish that had that effect on me. I never find them to be that peppery at all. Do you taste a peppery spiciness when you eat radishes?
For this salad, I wanted something with crunch, something with corn (obviously!) and something with a very light and refreshing taste. Adding the fresh lime juice to this salad was glorious! It was the perfect summer side dish!
If you’d prefer, you can grill the corn and cut it from the cob after it’s cooled for this salad. I’m sure that would work just fine, but I didn’t want to add any oil to the salad. If I had grilled the corn, I would have smeared it with oil before placing it on the grill. I boiled the corn until it was just slightly tender. I wanted to leave the corn slightly undercooked so that it blended well with the crunch of the radish. Oh, and the smokiness from the paprika was spot on!
- 6 large ears corn, boiled
- 6-8 radishes, washed and julienned
- 2 limes, juiced
- 2 teaspoons paprika
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Shuck the corn well and add to a pot of boiling, salted water. Allow the water to return to a rolling boil. Reduce heat to medium and put a lid on the pot. Allow to cook for exactly five minutes.
- Once corn is cooked, allow it to cool before cutting the kernals from the cob.
- Add all of ingredients into a large mixing bowl and toss to combine.
- Serve at room temperature.