Corn And Radish Salad Recipes

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.

Steps:

• In medium bowl, mix corn, radishes, shallot and thyme.
• In small bowl, stir lime juice, oil and agave nectar with whisk until blended. Just before serving, pour dressing over salad and toss to coat.

Steps:

• Sprinkle avocado slices with the lime juice; set aside and refrigerate until serving.
• Prepare corn by grilling for 15 to 20 minutes or roasting in the oven at 350 degrees F for about 30 minutes.
• Let corn cool and cut kernels off cob.
• Chop or tear lettuce and arrange on serving plates.
• Arrange avocado slices, corn, and radish on lettuce.
• Pour dressing on top and serve.
• Alternatively, toss lettuce, corn and radish with dressing; plate and serve with avocado slices.

Steps:

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

Steps:

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