Corn and Radish Salad

Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 people
Calories: 27kcal
Author: Lord Byron's Kitchen
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!
Print Recipe


  • 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.


If you make the salad ahead of time, do not add the lime juice or lime zest.  Wait until a few minutes before serving to toss the salad with the lime juice and zest.


Calories: 27kcal | Carbohydrates: 0g | Protein: 0g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 117mg | Potassium: 9mg | Fiber: 0g | Sugar: 0g | Vitamin A: 195IU | Vitamin C: 0.1mg | Iron: 0.1mg