Charred Corn and Radish Salad Recipe
Grilled corn and radish with spring onions, dijon mustard and more make a perfect summer salad or winter salad. A light zingy dressing on the salad makes it so delicious to eat leaving you craving for more.
Charred Corn and Radish Salad is a salad that is bursting with fresh flavors from the grilled corn. When the corn is grilled and added to a salad you will discover a whole new flavor. A simple lemon, honey olive oil and dijon mustard dressing makes this salad bursting with flavours. Spring onions and coriander leaves adds to the freshness .
This simple and easy to make salad can be made for parties or evening snacks and also can be used as stuffing for vegetarian wraps/tacos. The Charred Corn and Radish Salad Recipe can also be made for the cold winters; all you have to do is serve it warm.
If you like this recipe, try more recipes like
Note: You can char the corn on a gas flame or over a barbecue grill or use the grill of the oven. All of them will result in charring the corn and giving the right texture.
- 1 Corn Cob
- 1 Mooli/ Mullangi (Radish) , chopped
- 2 Stalks Spring Onion Greens Ingredients for salad dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 Lemon , juiced
- Salt , to taste
- 1 teaspoon Whole Black Peppercorns , pounded coarsely
- 1/4 teaspoon Dijon Mustard
- Coriander (Dhania) Leaves , small bunch, finely chopped
How to make Charred Corn and Radish Salad Recipe
To begin making the Charred Corn and Radish salad, we will first prepare the dressing. To prepare the salad dressing, in a small jar with lid add all the dressing ingredients like the extra virgin olive oil, lemon juice, salt,crushed peppercorn, dijon mustard and coriander leaves.
Close the lid and give it a nice shake until all the ingredients are well combined. Keep the dressing aside.
To grill the corn, peel back the corn husk and place it on gas flame , keep rotating the corn to get an even charring. The proceed of charring the corn will take 5 - 10 minutes. You can also use the oven grill to char the corn as well if you do not have a gas stove at home.
Once corn is grilled evenly on all sides, remove from the heat and allow it cool for 2 to 3 minutes until you can handle the corn with your hands.
With a sharp knife slice off the kernels from the cob. Transfer corn kernels to a large mixing bowl along with chopped radish.
Give the salad dressing just one more shake and pour it over the charred corn and radish. Toss the salad well with your fingers. Check the salt and pepper seasoning and adjust to suit your taste.
Finally, sprinkle chopped spring onion greens on top and serve the Charred Corn and Radish Salad warm for the winters or cold for the summers.