Fresh Corn And Radish Salad Food

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

CORN AND RADISH SALAD

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.

CORN AND RADISH SALAD

Steps:

• The first thing you will want to do is to cook the corn. Even if you decide to use frozen corn, you should cook it first and then let it cool. For fresh corn, first shuck it and add it to pot of boiling, salted water. Allow the water to return to a rolling boil. Reduce heat to medium and put a lid on the pot. Allow to cook for exactly five minutes. Drain and set aside to cool.
• In the meantime, wash the radishes well and pat them dry. Slice them into slices about a quarter inch thick. Then dice them into a small dice.
• Next, add the vegetable oil, rice vinegar, lime zest, lime juice, paprika, cumin, salt, and pepper to a mixing bowl and whisk to combine. Set aside.
• Once the corn is cool, cut the kernels from the cob and add them to the bowl with the oil and vinegar mixture.
• Add in the diced rashes as well. Toss well to combine.
• Serve cold or at room temperature.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING

Steps:

• In a bowl, blend lime juice, Splenda, cumin.
• Add the oil to the mixture and then season with salt and pepper.
• In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
• Cut kernels off of corn cob and put in a bowl.
• Add radishes, cilantro, and dressing to the corn.
• Season with more salt and pepper, if necessary.

CORN AND RADISH SALAD WITH JALEPENOS AND LIME

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.)

FAVA BEAN, RADISH, AND CORN SALAD

Steps:

• Method:
• Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
• Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
• Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
• Assembly:
• Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.

FRESH CORN AND RADISH SALAD

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.