Roasted Corn And Radish Salad Food

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.

SPRING RADISH SALAD

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

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.

ROASTED CORN AND RADISH SALAD

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.