Grilled Corn and Easter Egg Radish Salad

Colorful, crisp Easter Egg radishes pair with grilled sweet corn for this light summer salad.  A simple dressing from fresh lime juice and a kick of chili powder help keep this oil-free side healthy and low-fat.  Enjoy this plant-based side at your next picnic or enjoy as a gluten-free, vegan lunch over baby spinach.

EASY       Servings: 6         Ready In: 20 minutes

Grilled Corn Easter Egg Radish Salad - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Salad Recipe

Grilled Corn Easter Egg Radish Salad - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Salad Recipe

Beautiful Easter Egg radishes offer gorgeous color and a subtle spicy crunch for this healthy, plant-based vegan recipe

Beautiful Easter Egg radishes offer gorgeous color and a subtle spicy crunch for this healthy, plant-based vegan recipe

Chef's Tip:  Use a small, Japanese mandolin to quickly slice Easter Egg Radishes for this healthy, oil-free, plant-based salad  

Chef's Tip:  Use a small, Japanese mandolin to quickly slice Easter Egg Radishes for this healthy, oil-free, plant-based salad  

Chef's Tip:  To keep the sweetest flavor, shuck corn right before you're going to cook it.  As corn sits in the fridge, the sugars start to convert to starch.  Use it soon!

Chef's Tip:  To keep the sweetest flavor, shuck corn right before you're going to cook it.  As corn sits in the fridge, the sugars start to convert to starch.  Use it soon!

Chef's Tip: Grill corn just a few minutes each side.  As long as you turn the corn every 5-7 minutes, there's no need to pre-soak it or use oil

Chef's Tip: Grill corn just a few minutes each side.  As long as you turn the corn every 5-7 minutes, there's no need to pre-soak it or use oil

Chef's Plant-Based Tip:  After grilling the corn, loosely cover for a few minutes before cutting.  This will help steam any kernels that might still be a little raw, bringing out the natural sweetness and a slightly creamy texture

Chef's Plant-Based Tip:  After grilling the corn, loosely cover for a few minutes before cutting.  This will help steam any kernels that might still be a little raw, bringing out the natural sweetness and a slightly creamy texture

Chef's Tip:  Once the corn is cool enough to handle, you can easily slice the kernels off the cob, using a sharp chef's knife.  Try to keep the kernels in larger pieces for an elegant presentation with this easy salad

Chef's Tip:  Once the corn is cool enough to handle, you can easily slice the kernels off the cob, using a sharp chef's knife.  Try to keep the kernels in larger pieces for an elegant presentation with this easy salad

Chef's Healthy Tip:  A balance of textures, flavors, and colors come together in this simple, satisfying vegan salad.  Sweet soft corn, crunchy radishes, spicy chili powder, and a pop of lime juice create a balance of delicious flavors

Chef's Healthy Tip:  A balance of textures, flavors, and colors come together in this simple, satisfying vegan salad.  Sweet soft corn, crunchy radishes, spicy chili powder, and a pop of lime juice create a balance of delicious flavors

Ingredients

3 ears Sweet Corn
5 Easter Egg Radishes
2 Scallions, sliced
2 Tbs Cilantro, chopped
1 Lime, juiced
1 tsp chili powder
Salt and pepper


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Grilled Corn Easter Egg Radish Salad - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Recipe Pin

Procedure

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.

Chef's Tip:  This salad holds up really well, even after a few days.  For more variety, experiment with different radishes.  Watermelon radishes, French breakfast radishes, and purple heirloom radishes offer beautiful color.  Black radishes add an extra spicy kick.

Yield: 5 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 recipe (about 3/4 cup)

Amount Per Serving
Calories 45.57
Calories From Fat (13%) 5.96
% Daily Value
Total Fat 0.71g 1%
Saturated Fat 0.16g <1%
Cholesterol 0mg 0%
Sodium 9.42mg <1%
Potassium 167.51mg 5%
Total Carbohydrates 10.31g 3%
Fiber 1.57g 6%
Sugar 3.19g
Protein 1.75g 4%
Calcium 8.57mg <1%
Iron 10.11mg 56%
Vitamin A 371.21IU 7%
Vitamin C 0.66mg 1%


How do you choose the sweetest corn? Plant-based Chef Katie Simmons shares her look and smell tests. Plus, she'll explain why you need to cook this healthy gluten-free starchy vegetable right away for the best flavor! Get more vegetarian recipes at: www.plants-rule.com