Skip to main content
Epicurious
Bon Appétit

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
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Mushroom Farrotto
This comforting savory porridge is nearly impossible to overcook.
29 Fresh Parsley Recipes to Sprinkle Into Your Rotation
Like parsley pesto and herby chicken piccata.
Earl Grey–Chocolate Cupcakes With Blackberry Frosting
Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.