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Grilled Corn and Easter Egg Radish Salad

This light, plant-based summer salad celebrates grilled corn and colorful easter egg radishes. Dressed with an oil-free combination of fresh lime juice and chili powder. A great recipe for CSA and farmer's market produce!
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Gluten-Free, Plant-Based, Summer, Vegan, Vegetarian
Keyword: corn, CSA, Farmer's Market, fresh, gluten-free, grilled, healthy, high carb, low fat, light, low calories, oil-free, plant-based, radish, simple, summer, wfpb
Servings: 6
Calories: 46kcal

Ingredients

  • 3 ears Sweet Corn
  • 5 Easter Egg Radishes
  • 2 Scallions sliced
  • 2 tablespoons Cilantro
  • 1 Lime juiced
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to season

Instructions

  • To grill the Corn: Preheat a grill or grill pan over medium-high heat. Shuck the corn and remove the silks, if needed. Grill the corn for 15 minutes, rotating every 5-7 minutes, until golden brown on most of the ears. Remove from the grill and set aside to cool a few minutes. You can prepare the rest of your salad ingredients while the corn cools
  • To make the Easter Egg Radish Salad: Scrub the radishes and trim off the bottoms. Using a mandolin slicer, hold the small green stem end of one radish and carefully slice the radish. Repeat with remaining radishes.
  • Slice the scallions and chop the cilantro. In a large bowl, combine the radish slices, scallions, cilantro, and chili powder. Juice the lime into the bowl.
  • When the corn is cool enough to handle, carefully cut the kernels off of the cobs. Combine the corn kernels with the sliced radish mix. Toss well, and serve.

Notes

Yield: 5 cups