Corn Salad with Jalepenos and Lime

A refreshing summer salad, perfect for a party – or anytime. Adapted from Bon Appetit.
Serves 6.

SODIUM CONTENT: 22 mg per serving


4 cups fresh corn kernels (cut from about 4 ears)
3/4 c. thinly sliced radishes
6 T. chopped fresh cilantro
3 1/2 T. fresh lime juice
1 T. olive oil
2 scallions, chopped
2 T. minced seeded jalapeno chilies
freshly ground black pepper, to taste


Combine all ingredients in large bowl. Season with freshly ground black pepper to taste. Serve immediately. (Can be made 1 day ahead. Bring to room temperature before serving.)

Print Friendly and PDF

This entry was posted in Salads and Dressings. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *