When you combine fresh basil and honey mustard with sweet, juicy corn cut straight from the cob and crisp, thinly sliced radishes that have a nice peppery kick, you end up with a radish and corn salad that’s absolutely bursting with sweet and savory flavor. This summer side dish strikes a perfect balance of sweetness and tang, all while featuring the bright, refreshing taste of summer basil. With its herby creaminess and delightful crunch, this salad is sure to become a go-to favorite for almost any summer meal.
Earlier this summer, when I made this Fresh Basil Honey Mustard Salad Dressing, I realized pretty much right away that I had stumbled upon my recipe version of a gold mine. When it comes to salad dressings, this easy-to-make homemade one wins all the freaking awards. It’s creamy, tangy, slightly salty, just a touch sweet, and the fresh basil not only adds a pop of color but also a lovely herby flavor that’s kind of out-of-this-world perfection. With this honey mustard, the basil’s not all up in your face and annoying, yet it’s also not so subtle that you wonder where it’s hiding. It’s simply right where it needs to be. Adding lots of basil flavor that pairs well with just about anything you put it on. And while I originally made this dressing to use on chicken tenders, I quickly discovered that it was meant for so much more. Like this Fresh Basil Honey Mustard Flat Green Bean Salad. And, after tasting that recipe, I just knew that I needed to try it on a corn salad. This time around, I threw sliced radishes in for added crunch and color. Y’all, if you’re a fan of crunch, this is one-hundred percent the recipe for you. And, since fresh summer corn is in season right now, there’s no better time than now to give this recipe a try. P.S. This definitely won’t be the last time you see this fresh basil honey mustard used in a recipe. Next up? I’m thinking peas, pickled onions, and freshly grated cheddar cheese, topped with crispy breaded chicken. Let’s just hope that my one poor lil’ basil plant can keep up.
Ingredients:
- Cold Water
- 4 Ears of Corn
- 10-oz. of Radishes, Sliced (Approximately 12 Radishes)
- 1/4 Cup Mayonnaise
- 1 Tablespoon Spicy Brown Mustard
- 1 Tablespoon Honey
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Paprika
- 3 Tablespoons Fresh Basil Leaves, Very Finely Chopped
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.
- When the corn has cooled, 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.
- Add the sliced radishes to the bowl of corn kernels.
- In a small bowl, whisk the mayonnaise, mustard, honey, onion powder, pepper, and paprika together until smooth.
- Stir the basil into the honey mustard dressing until well incorporated.
- Add the dressing to the bowl of corn kernels and radishes. Gently stir to combine.
Suggestions:
- If your radishes are overly large, you may want to cut them in half before slicing them.
- Make sure to discard any basil stems before chopping the basil leaves. You only want to use the leaves in this salad dressing.
- If needed, salt to taste. Some brands of mustard are saltier than others. I used Kosciusko Spicy Brown Mustard for this recipe.
- If you would like to use frozen corn to make this recipe, boil a 10-oz. bag of frozen corn until just tender. Drain the corn kernels and allow them to cool before tossing them with the other salad ingredients.
- This corn and radish salad can be served warm, cold, or at room temperature.
- I think that this salad tastes best right after everything is tossed together. After a day or two in the refrigerator, the radishes and corn will lose a little bit of their crunch, and the flavor of the dressing will not be as flavorful.
Improvements:
- Replace the basil with fresh parsley or fresh dill. Dill has a much stronger flavor, so you may want to use less.
- Add freshly grated cheddar cheese to this radish and corn salad.
- Serve this salad with these Crunchy Corn Flake Oven-Baked Chicken Tenders or with these Paprika & Oregano Marinated Pork Chops.
- Use a tablespoon or two of finely grated or finely chopped sweet yellow onion instead of onion powder.
- CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Radish Salad Recipes” and “Corn Salad Recipes.”
Ingredients:
- Cold Water
- 4 Ears of Corn
- 10-oz. of Radishes, Sliced (Approximately 12 Radishes)
- 1/4 Cup Mayonnaise
- 1 Tablespoon Spicy Brown Mustard
- 1 Tablespoon Honey
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Paprika
- 3 Tablespoons Fresh Basil Leaves, Very Finely Chopped
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.
- When the corn has cooled, 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.
- Add the sliced radishes to the bowl of corn kernels.
- In a small bowl, whisk the mayonnaise, mustard, honey, onion powder, pepper, and paprika together until smooth.
- Stir the basil into the honey mustard dressing until well incorporated.
- Add the dressing to the bowl of corn kernels and radishes. Gently stir to combine.
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There’s nothing quite like a vibrant, crunchy, and flavorful corn salad to brighten up any meal. Whether you’re enjoying the sweet, crisp kernels fresh off the cob during the peak of summer or opting for the convenience and affordability of frozen corn in the colder months, these corn salad recipes are perfect for any occasion. They’re bursting with flavor and texture, making them a fantastic side dish for potlucks, picnics, barbecues, or even just a simple weeknight dinner at home. With so many tasty options to choose from, take a moment to browse and discover the perfect corn salad to bring a little sunshine to your next meal. CLICK HERE for the recipes.
Use this Fresh Basil Honey Mustard Salad Dressing to make this Fresh Basil Honey Mustard Radish & Corn Salad. With just a few simple ingredients, this small-batch honey mustard dressing delivers a burst of flavor with a touch of sweetness, a hint of tang, and the unmistakable bright aroma of fresh summer basil. Whether you’re dressing a leafy green salad, dipping a crunchy pretzel, or adding a vibrant finish to roasted, steamed, or grilled vegetables, this versatile salad dressing is sure to become a household favorite. CLICK HERE for the recipe.
Make this Fresh Basil Honey Mustard Flat Green Bean Salad with this Fresh Basil Honey Mustard Salad Dressing. Imagine crisp, tender flat green beans dressed in a bright, homemade honey mustard dressing infused with the aromatic sweetness of fresh summer basil. Whether you’re enjoying a casual backyard barbecue or a simple weeknight meal, this green bean salad, topped with a generous and crunchy sprinkle of toasted, buttery panko breadcrumbs, is sure to impress. Served chilled, at room temperature, or warmed, this summer side dish will have everyone coming back for seconds. CLICK HERE for the recipe.
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Make sure to check out all of the other great Farmer’s Market Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Ajvar Sauce by A Kitchen Hoor’s Adventures
- Easy Summer Vegetable Soup by Karen’s Kitchen Stories
- Fresh Basil Honey Mustard Radish & Corn Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Indian Cucumber Salad by A Day in the Life on the Farm
- Jalapeno Green Beans by Jolene’s Recipe Journal
- Vegan Gochugaru Jicama Coleslaw by Magical Ingredients
- Vegetable Galette by Art of Natural Living
