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
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
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.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.