Roasted Radish and Sweet Corn Salad

What looks, on the surface, like it might be some sort of potato-ish salad, is actually a happy marriage between some summery sweet corn and a bunch of rosy-hued radishes. ROASTED radishes, mind you. And also raw ones. Because the only thing better than a radish one way, is a radish two ways. Inspired by the form and flavors of classic Mexican esquites, this Roasted Radish and Sweet Corn Salad is one of the many ways we like to enjoy summer’s sweet corn here on MKL, and we think you’ll dig it just as much (a radish joke!). Read on for more, or just skip ahead to the recipe …

Radish and Corn Salad: Tips and Tricks

One of my favorite minimalist cooking tricks is to call upon is using a single ingredient not once, but twice in the same recipe. Using an ingredient in more than one way, essentially. Not only does this cut down on the money you need to spend to make the dish, but it also actually increases the depth of flavor and the interest in the dish, as a whole. Now, you may or may not care one little bit about increasing the depth of flavor and interest and anything you make. But, it’s a nice thing and a happy side effect of this sort of efficient, clever cooking trick.

Anyway. Here are a few helpful need-to-know’s for you, as you make your way through this easy, breezy summertime staple (okay, it’s a staple for me).

Raw corn and raw radishes? Yes and yes.

If you never enjoy corn raw, then you’re in for a pleasant new experience with this recipe, me thinks. It’s so sweet and when it’s still in the early-to-mid season (aka literally right this instant), then it’s at its most tender and sweet. If you do cook it, then it should only kiss the heat for a very short amount of time. As such, we’re going to let half of it roast for a short spell in the oven along with the radishes, and we’re going to enjoy the rest totally raw.

Roast the veg all on the same pan, and call it good.

This recipe has been written to maximize ease, efficiency, and as per usual – the least amount of dirty dishes possible. So, we’re going to throw most of the radishes on a sheet pan and roast them for about 15 minutes and then add half of the corn kernels. A short 5 minutes more will render lovely roasted raddies and barely heat-kissed corn – just how I like it.

The dressing is a dream, and only a few ingredients

For this dressing, I go one part mayo (think Mexican elote and esquites here) and one part sour cream. To that, I grate in some fresh garlic and add a healthy fistful of chopped cilantro. Season with salt and pepper, and BOOM. Simple creamy dressing that was made to coat this sweet corn and radish salad situation.

But because more is more, we’re going to stir in some chopped roasted scallion as well. It’s delish, what can I tell you?

Hate cilantro? No worries.

If you’re a cilantro hater, then please feel free to omit that. I get it. I mean, I adore the stuff but am well aware that many don’t share my affection. If that’s you, then go ahead and leave it out and instead, use some fresh julienned basil and dill. Or parsley and dill. Or parsley and basil.

You get the picture.

Roasted Radish Salad: What You’ll Need

Inspired by classic Mexican esquites (corn salad), this radish and corn salad utilizes fresh AND raw versions of corn, radishes, and scallions, resulting in a salad that is minimalist and easy, yet deeply flavorful all the way through. 

INGREDIENTS

Kernels from 4 ears of fresh corn

16-ounce bag of fresh radishes or 3 bunches, washed and trimmed

Olive oil, for cooking 

Salt and pepper to taste

2 scallions or green onions

⅓ cup mayonnaise

⅓ cup sour cream or Mexican crema

Handful of freshly chopped cilantro (see note for substitutions)

1 garlic clove, grated or minced or ½ teaspoon garlic powder

1 avocado, sliced or diced

⅓ cup crumbled cotija or feta cheese

1 lime

How to Make This Radish and Corn Salad

This recipe was written to make things as easy and low-maintenance as possible. We’re roasting all of the veg on one big pan and we’re going to toss the salad right on the platter. No need to get out and wash a separate bowl for that, you know? Easy does it today.

DIRECTIONS

Preheat the oven to 400 degrees F. Adjust the rack to the middle position. 

Halve all but three of the radishes and put those halves on a large baking sheet. Toss with a little olive oil to coat and season well with salt and pepper. Place a scallion on top (whole). Roast for 15 minutes and then add about half of the corn – just scatter the kernels all over the pan, around the radishes. Roast for about 5 minutes more, just to knock the rawness off the corn and to finish the radishes and scallion. 

For the dressing, stir together the mayo and sour cream and add the chopped cilantro. Grate in as much garlic as you like (half a clove might be enough). Season with salt and pepper to taste. 

When the veggies are done, put the roasted radishes and corn on a big platter and add the remaining raw corn. Thinly slice the remaining three radishes and scatter/arrange them on the platter as well. Chop and then add the remaining raw scallion (greens and whites), using as much as you like.

Slice the roasted scallion and add it (both whites and greens) to the dressing. 

Toss the veggies on the platter with the dressing, using as much/little as you like. Add the avocado and sprinkle with crumbled cotija or feta cheese, if you like. 

Serve with fresh lime on the side, for squeezing. 

If you like the looks of this Roasted Radish and Sweet Corn Salad, you might also enjoy:

Brown Butter Scallops with Creamy Corn Rigatoni

“Fried” Green Tomato-Topped Street Corn Mac and Cheese

Hot Corn Dip with Chorizo

Brown Butter Creamed Corn Stuffed Zucchini Boats

Green Curry Chicken and Corn Chowder

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