Sunday, June 13, 2010

Corn and Radish Salad

Adapted from Food Everyday: From the Kitchens of Martha Stewart Living (2007):

Coarse salt
4 ears corn (substitute with 2 cups frozen corn)
6 radishes, trimmed, halved and thinly sliced (or finely chopped in a food processor)
1 jalapeno chile, finely chopped (or substitute with hot sauce)
2 tablespoons fresh lime juice
1 tablespoon olive oil

After cooking the corn in boiling salted water until tender, slice the kernels from the cobs (to yield about 2 cups). Toss with the radishes, jalapeno, lime juice and olive oil. Season with salt. Serve chilled or a room temperature.

When I tried this recipe, I used frozen corn instead of fresh corn. It was tasty, though the corn seemed a bit mushy. Once fresh corn is in season, I might try this with raw or undercooked corn to preserve some of the crispness.

This is a great way to utilize a hefty bunch of radishes!