Corn and Radish Salad


Corn and Radish Salad
member submitted at the 2011 CSA potluck, from Martha Stewart Everyday Food


  • 4 ears corn
  • 6 radishes
  • 1 jalapeno pepper
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil


  1. Boil ears of corn in salted water for 8-12 minutes.  Remove ears and hold under cold running water until cool.
  2. In  a large bowl, slice kernels from cob (yield about 2 cups).
  3. Toss 6 radishes, trimmed, halved and thinly sliced with 1 jalapeno finely chopped (ribs and seeds removed for less heat, if desired), 2 tablespoons lime juice and 1 tablespoon olive oil.
  4. Season with coarse salt.
  5. Serve chilled or at room temperature.
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