We are enjoying lots of corn this summer. We usually just throw some ears on the grill, let the kernels blacken a bit, and eat it unadorned. Sometimes, you want to mix things up a bit. This recipe was featured on the same page of Everyday Food as the barbecued chicken we were having for dinner, so trying this one was kind of a no-brainer.
The recipe below uses a jalapeno. I used a green bell pepper because we had a good looking one growing on the deck. It was fine, but I think the heat from the jalapeno would make the salad even better.
This recipe is adapted from Everyday Food, July/August 2004.
What You Need
- 4 ears corn
- 6 radishes, trimmed, halved, and thinly sliced
- 1 jalapeno, finely chopped
(ribs and seeds removed for less heat, if desired)
- 2 T fresh lime juice
- 1 T olive oil
What You Do
Bring a large pot of salted water to a boil. Add the ears of corn and cook until tender, about 10 minutes. Remove the corn and rinse under cold water until completely cool.
Slice the kernels off the ears of corn into a large bowl. Add the radishes, jalapeno, lime juice, and olive oil. Toss to combine. Season with salt. The salad can be served chilled or at room temperature.