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!
CORN AND RADISH SALAD
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!
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Radish is something we buy often. Sometimes we get into radish buying frenzies at certain points of time throughout the year. At those times, we 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.
In most cases, I use frozen corn in my recipes rather than fresh corn that have removed from the cob. Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!
Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours. You even char frozen corn!
The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and to kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.
In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m on of those food bloggers that has no problem with telling you to take the easy way out. Go ahead and save the corn on the cob for your grill! Who’s going to know!?
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Corn – I’m using 6 whole ears of corn which I have shucked and boiled in lightly salted water. Once cooked, I’ve let them cool and then cut the corn from the cob.
- Radishes – You can add extra radishes or less if you prefer. We love radishes, so I used a big handful. Wash them well and leave the skin on for nice colour!
- Lime Juice & Zest – You will need 2 limes. Wash the limes and dry them well. First, zest them with a zester and then juice them.
- Paprika – This adds a bit of colour and smokiness to the salad.
- Cumin – Probably the spice I dislike the most, but in this recipe, it adds just the right touch of warmth and earthiness.
- Salt & Ground Black Pepper
- Vegetable Oil – You can use any oil you wish, even olive oil, but I prefer to use oil that is basically flavourless in this salad.
- Rice Vinegar – The vinegar pairs so well with the sweetness of the corn and the pepperiness of the radishes. It will also cut down on the greasiness from the oil.
Lord Byron’s Notes
If you want to use frozen corn or canned corn you can do that too. If using frozen corn, add about four and half cups of corn to boiling, salted water and return to a boil. Once boiling, drain and allow to cool. Canned corn does not need to be cooked, rather be sure to drain it well before making the salad.
HOW TO MAKE CORN AND RADISH SALAD
The first thing you will want to do is to cook the corn. Even if you decide to use frozen corn, you should cook it first and then let it cool. For fresh corn, first shuck it and add it to 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. Drain and set aside to cool.
In the meantime, wash the radishes well and pat them dry. Slice them into slices about a quarter inch thick. Then dice them into a small dice – don’t over dice them to a mince. The little flecks of pink throughout the salad looks beautiful! Next, add the vegetable oil, rice vinegar, lime zest, lime juice, paprika, cumin, salt, and pepper to a mixing bowl and whisk to combine. Set aside.
Once the corn is cool, cut the kernels from the cob and add them to the bowl with the oil and vinegar mixture. Add in the diced rashes as well. Toss well to combine. Serve cold or at room temperature.
MAKING AHEAD? PAY ATTENTION!
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!
Do You Like This Recipe?
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Corn and Radish Salad
- 6 whole ears of corn (or 4 1/2 cups of frozen or canned corn)
- 6-8 whole radishes, washed and diced
- 2 whole limes, zested and juiced
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- The first thing you will want to do is to cook the corn. Even if you decide to use frozen corn, you should cook it first and then let it cool. For fresh corn, first shuck it and add it to 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. Drain and set aside to cool.
- In the meantime, wash the radishes well and pat them dry. Slice them into slices about a quarter inch thick. Then dice them into a small dice.
- Next, add the vegetable oil, rice vinegar, lime zest, lime juice, paprika, cumin, salt, and pepper to a mixing bowl and whisk to combine. Set aside.
- Once the corn is cool, cut the kernels from the cob and add them to the bowl with the oil and vinegar mixture.
- Add in the diced rashes as well. Toss well to combine.
- Serve cold or at room temperature.
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