Raw Corn and Radish Salad with Spicy Lime Dressing

25 min - serves 4

2 tablespoons fresh lime juice
1 small chile serrano, seeded and finely chopped
1 ½ teaspoons honey
½ teaspoon cumin
½ teaspoon coriander
¼ cup vegetable oil
Kosher salt and freshly ground pepper
4 cups fresh corn kernels (from 4 ears)
1 bunch radishes, halved and thinly sliced crosswise
¼ cup coarsely chopped cilantro
¼ cup coarsely chopped flat-leaf parsley
¼ small red onion, thinly sliced

1. In a blender, puree the lime juice, chile, honey, cumin and coriander. With the machine on, add the oil. Season with salt and pepper.
2. In a large bowl, toss the corn with the radishes, cilantro, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

Comments

Post a Comment

Popular posts from this blog

Arepas with Cheese and Corn

40 min – makes 8 arepas 1 cup yellow cornmeal, finely ground ½ teaspoon salt ½ cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, more for serving, optional ½ cup fresh sweet corn kernels, or frozen kernels, thawed ¼ cup chopped scallion ¼ cup chopped fresh cilantro 1 small serrano or jalapeño chili, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables for stuffing, optional 1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using. 2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. 3. Heat oil in a large skillet and co...
Read more

Shaved Zucchini Salad

i am not salad's #1 fan. i don't like that americans consume salads as their entire meal. i detest the idea of bottled non-refrigerated dressings. actually, i don't like dressings in general. and i don't like that the main ingredients in salads are usually flavorless lettuce, mealy tomato slices, and then who the hell wants to eat black olive slices from a can? now that i've gotten that out of the way, we can get on to what's important. this morning, my cat friend, lucy, woke me up and led me to the kitchen. in the fridge, i found three zucchinis whose skin was beginning to pucker, along with some gorgeous basil in its ziploc terrarium (see note below). what could i do? luckily, i always have parmesan, some sort of citrus, and pine nuts on hand. epicurious.com helped a sister out and i had exactly everything i needed for a perfect summer salad, with no lame lettuce, terrible tomato or canned kalamata. 40 minutes – serves 6 1/3 cup extra-virgin olive oi...
Read more

Vegetarian Couscous

The CSA sometimes gives you things that you don’t want. Or, more like you think you don’t want. I got a bunch of turnips. Growing up, I only knew turnips two ways: pickled and dyed with beet juice, in a shawarma sandwich (yum!); or stewed in a couscous. I tried preparing turnips simply before, in an American recipe for a warm salad. It was the most disgusting thing I’ve ever cooked. They were bitter and mushy, and the apple cider vinegar-based dressing did not help. I’ve been afraid of cooking turnips again, but I also like exploring new ways of eating things. My turnips’ leaves were yellowing and I had nothing else in my fridge. A neighbor was coming over for dinner, and the weather is shifting into winter, so I thought, “Fine, turnips, you are getting stewed.” When I tasted the couscous, I thought two things: “Why haven’t you made couscous to get you through every New York winter?” and “Why isn’t preserved lemon in everything?” I proceeded to eat this for the next three days and did ...
Read more