Corn and Radish Salad
Recipe information
Yield
Serves 4
Ingredients
Coarse salt
4 ears corn
6 radishes, trimmed, halved, and thinly sliced
1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
1 tablespoon olive oil
Preparation
In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes. Remove the ears, and hold under cold water until completely cool. Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups). Toss with the radishes, jalapeño, lime juice, and olive oil. Season generously with salt. Serve chilled or at room temperature.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
