The combination of flavors and textures in this creamy corn and radish vegetable salad is simply delicious. The smoky chili and cumin spices in the creamy mayonnaise-based cilantro dressing give this salad a nice kick, while the corn’s sweetness and the sliced radishes’ crunch provide a perfect flavor balance. This is a must-try summer vegetable side dish for when you’re craving something fresh and flavorful, with a delightful crunchy texture.
Saying goodbye to summer is always hard, especially on days when you’re decorating for Halloween and the weather is still over 90 degrees. So, as much as I’d like to be sharing a recipe for pumpkin bread or cookies made with apples, I’m sharing this last of summer corn salad recipe instead. Because not all fall days feel like fall, no matter how many skeletons, creepy dolls, or glass skulls you artfully arrange on your front porch. Some autumn days just scream for you to make the most of the warm weather, enjoy a cool, creamy, and super-crunchy vegetable salad, and celebrate the end of one season with the last of its produce. And, if you’re in need of a few friends to celebrate with, I’m fairly certain the skeletons, creepy dolls, and glass skulls would be happy to oblige because pretty soon they’re going to be so over anything and everything made with pumpkin, apples, or cinnamon spice.
Ingredients:
- Cold Water
- 4 Ears of Corn
- 10-oz. Radishes, Sliced
- 5 Scallions, Chopped (Green Parts Only)
- 1/2 Cup Very Finely Chopped Cilantro
- 1/4 Cup Mayonnaise
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Whole-Grain Mustard
- 1 Teaspoon White Wine Vinegar
- 1 Teaspoon Capers, Finely Chopped
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Ground Cumin
- 1/2 Teaspoon Hot Sauce
Directions:
- Fill a large pot with cold water and bring it to a boil over high heat.
- Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible.
- When the water is boiling, add the corn.
- Cook for 5 minutes and then remove to a plate to cool slightly.
- When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, vinegar, capers, chili powder, pepper, cumin, and hot sauce.
- Add the sauce to the bowl of corn kernels, along with the radishes, scallions, and cilantro.
- Stir to combine and serve immediately.
Suggestions:
- If you choose to use frozen corn instead of fresh corn, you will need approximately 2 1/2 cups. Cook the corn long enough to thaw it but not long enough to make it soft or mushy.
- Radishes come in varying package weights. 10 ounces of radishes will yield approximately 2 1/2 cups of sliced radishes.
- Eat this salad immediately. The radishes will lose their crunch as time goes by.
- There is no need for salt in this salad. The Dijon mustard, whole-grain mustard, hot sauce, vinegar, and capers all lend quite a bit of saltiness on their own.
Improvements:
- Add grilled or steamed shrimp to the corn salad.
- Fold some freshly grated cheddar cheese into the salad.
- If you’re not a fan of radishes, replace them with sliced carrots.
- Add a 1/4 cup of chopped pecans to the salad.
- CLICK HERE to find more great salad recipes.
Ingredients:
- Cold Water
- 4 Ears of Corn
- 10-oz. Radishes, Sliced
- 5 Scallions, Chopped (Green Parts Only)
- 1/2 Cup Very Finely Chopped Cilantro
- 1/4 Cup Mayonnaise
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Whole-Grain Mustard
- 1 Teaspoon White Wine Vinegar
- 1 Teaspoon Capers, Finely Chopped
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Ground Cumin
- 1/2 Teaspoon Hot Sauce
Directions:
- Fill a large pot with cold water and bring it to a boil over high heat.
- Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible.
- When the water is boiling, add the corn.
- Cook for 5 minutes and then remove to a plate to cool slightly.
- When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, vinegar, capers, chili powder, pepper, cumin, and hot sauce.
- Add the sauce to the bowl of corn kernels, along with the radishes, scallions, and cilantro.
- Stir to combine and serve immediately.
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