CORN AND RADISH SALAD

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Corn and Radish Salad image

This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

4 ears corn
6 radishes, trimmed, halved, and thinly sliced
1 jalapeno, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
1 tablespoon olive oil
Coarse salt

Steps:

  • In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.
  • Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.

Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 2 g, Protein 3 g

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