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Corn and Radish Salad with Jalepenos and Lime

4.1

(29)

Serve this alongside quesadillas.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies

Preparation

  1. Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)

TagsSaladMexicanLatin AmericanCornVegetableRadishRoot VegetableCilantroHerbs & SpicesLimeCitrusFruitScallionOnionJalapeñoChileSideLunchDinnerGluten FreeVegetarianVeganDairy FreeNut FreeQuickEasyMake AheadNo-CookBon Appétit
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