Light and refreshing, a simple combination of corn and radish, paired with a light oil and vinegar dressing and a burst of fresh lime juice, Corn and Radish Salad is a perfect summer side dish to any grilled main!
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 that colour! The vibrant white center with the deep red skin is appealing enough just on its own!
Radish is something we buy often; but sometimes we get into radish buying frenzies at certain points of time throughout the year and buy them almost weekly it seems. 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! If you’ve never tried roasting radishes, you simply must! I have a great recipe for Rosemary Roasted Radishes that will most certainly have you buying radishes more often.
John.e tends to find radishes 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. That would actually be quite delicious and I can’t wait to try it myself. Unfortunately, I did not have access to a grill. If I had grilled the corn, I would have smeared it with oil before placing it on the grill. I boiled the corn just until it was cooked and then let it cool down before cutting it from the cob.
Whatever you do, do not overcook the corn. You want the corn to keep its plump shape and to have a little of that crunch texture to it, so that it mimics and compliments the crunchiness of the finely diced radishes.
Since lime juice tends to get a little stronger as it sits, I would suggest not adding the lime juice to this dish if you plan to eat it much later. This is a great make-ahead side dish, and can be served cold or at room temperature, but don’t add the lime juice right away if you don’t plan on eating it within an hour or two.
If you’re serving the salad later in the day, for an outdoor grilling dinner party, for example, toss the salad with fresh lime juice and zest just before serving. That way, you can be sure the lime juice tastes fresh and vibrant.
Please keep in mind, Dear Reader, the bright pop of colour from the skin on the radish will fade from red to pink due to the acidity in the lime juice. I think that’s what makes this salad as pretty to look at as it is fun to eat. The radish looks like pink jewels hidden among the bright yellow corn kernals – just beautiful!
Corn and Radish Salad
- 6 whole ears of corn, boiled
- 6-8 whole radishes, washed and diced
- 2 whole limes, zested and juiced
- 2 teaspoons paprika
- ½ teaspoon cumin
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 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 and cut the kernals from the cob.
- Add all of ingredients into a large mixing bowl and toss to combine.
- Serve cold or at room temperature.
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