Raw Corn Radish Salad Recipe

Ah, the joys of a summer farmer’s market haul all in one bowl! Let me take you on a journey where crisp corn, zesty radishes, and the vibrant hues of cilantro come together to create a salad that’s not only a feast for the eyes but a delight for the taste buds. Dive into this refreshing and colorful creation that’s perfect for those laid-back sunny days when you want something light but intensely flavorful.

I adore crafting meals that emphasize the key tastes of fresh, seasonal ingredients, and this Raw Corn and Radish Salad does just that. I find the sweet corn and spicy radish combination to be a splendid contrast, enhanced by the sharp red onion and optional jalapeño.

The very best part, to me, is the lime dressing and avocado. Their combination takes the salad into the delightfully creamy realm, making each bite super satisfying.

Raw Corn Radish Salad Recipe Ingredients

– Fresh Corn: Sweet and crunchy, packed with fiber and essential vitamins like B and vitamin C.

– Radishes: Peppery and zesty, rich in antioxidants with a high water content.

– Red Onion: Adds a sharp, pungent flavor, high in vitamin C and beneficial sulfur compounds.

– Cilantro: Aromatic herb adding freshness, rich in vitamins A and K.

– Lime Juice: Tangy and refreshing, high in vitamin C, enhances flavors.

– Olive Oil: Smooth and healthy, contains monounsaturated fats good for heart health.

– Avocado (Optional): Creamy and luscious, rich in healthy fats and potassium.

Raw Corn Radish Salad Recipe Ingredient Quantities

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• 2 ears of fresh corn, kernels removed
• 1 cup radishes, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1 avocado, diced
• Optional: 1 tablespoon jalapeño, minced

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How to Make this Raw Corn Radish Salad Recipe

1. Husk and silk removal Done:
1. Placing the ear of corn in an upright position, carve kernels free with deft strokes of a sharp knife from top to bottom.

2. Repeat on all sides of the ear until the majority of kernels are removed.

2. Rinse the radishes and cut them into very thin slices. Then, slice the red onion very thinly. Place them both in a large mixing bowl.

3. Combine the corn kernels with the radishes and onion in a bowl.

4. Minced fresh cilantro is to be added to the bowl.

5. If utilized, cut the avocado into small cubes and the jalapeño into tiny pieces, and put them in the bowl.

6. In a small bowl, combine the juice of several limes with olive oil to make a dressing.

7. Dress the salad in the bowl by adding the dressing.

8. Add salt and freshly ground black pepper to taste.

9. Mix all components together softly until thoroughly united.

10. Serve right away or chill for up to an hour to let the tastes combine before you serve.

Raw Corn Radish Salad Recipe Equipment Needed

1. Sharp knife
2. Cutting board
3. Large mixing bowl
4. Small bowl
5. Measuring spoons
6. Citrus juicer
7. Spoon or spatula for mixing

FAQ

• Q:Can I use corn that has been frozen instead of corn that is fresh? A: You can, indeed, use corn that has been frozen. Just thaw it before adding it to the salad. However, it is recommended to use corn that is fresh for the best flavor.
• Q:How do I ready the kernels of corn? A: Use a sharp knife and a steady hand to slice the kernels from the cob. Grip the cob firmly and slice downward with the knife. Or, if you prefer, slice upward with the knife and let the kernels fall into a container.
• Q:Is it permissible to use parsley instead of cilantro?
  A: Yes, you can use parsley as an alternative to cilantro. Just like with its predecessor, use it fresh rather than dried. If you have it, try using flat-leaf rather than curly, which is more common in the U.S. This too is an herb that has a place in a variety of world cuisines.
• Q:Should this salad be spicy? A: This salad isn’t really spicy, but if you want a little kick, you can add the optional jalapeño.
• Q:How do I keep avocado from browning in the salad?
  To stop the avocado from turning brown, mix it in just before you serve and with lime juice. That will keep it from oxidizing and slow it down anyway.
• Q:How long can I store leftovers?
  A: Leftovers of the salad you may store in the refrigerator in an airtight container for up to 2 days. After that it may still be edible but not at its best.
• Q:What can I serve with this salad? A: This salad goes quite nicely with grilled meats, fish, or as a side for tacos.

Raw Corn Radish Salad Recipe Substitutions and Variations

Use 1 can of drained corn kernels instead of fresh corn.
Replace radishes with thinly sliced cucumber for a milder flavor.
Substitute shallots for red onion for a sweeter taste.
Instead of cilantro, use parsley for a different herbal note.
Change lime juice for lemon juice in this recipe for a slightly different citrus motif.

Pro Tips

1. Roast the Corn for Extra Flavor Before removing the kernels, consider lightly roasting the corn on a grill or in a skillet. This will add a smoky flavor to your salad, enhancing its depth and complexity.

2. Use a Mandoline for Uniform Slices When slicing the radishes and red onion, use a mandoline slicer for uniform thinness. This ensures even texture and allows the flavors to meld better in the salad.

3. Chill the Salad for Enhanced Flavor After mixing the salad, let it rest in the refrigerator for at least 30 minutes. This helps the flavors to marry and results in a more cohesive taste.

4. Opt for Fresh Lime Juice Freshly squeezed lime juice makes a significant difference compared to bottled versions. It provides a brighter and more vibrant acidity that greatly enhances the salad’s zesty profile.

5. Adjust the Heat to Your Liking If using jalapeño, consider the spice preference of your guests. Remove the seeds for a milder heat or keep them in for a spicier kick. You can also try using serrano peppers for an alternative flavor.