Charred Corn and Radish Salad Recipe
Description:
This Charred Corn and Radish Salad is a delightful fusion of flavors, combining the sweetness of grilled corn with the refreshing crunch of radish. The simple yet vibrant dressingβmade from lemon, honey, olive oil, and Dijon mustardβadds the perfect touch of zing, while spring onions and fresh coriander leaves enhance the saladβs freshness. This is the ideal appetizer for any occasion, and it can be served warm for a cozy winter dish or chilled for a refreshing summer treat.
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn Cob | 1 |
| Mooli/Mullangi (Radish) | 1, chopped |
| Spring Onion Greens | 2 stalks |
| Extra Virgin Olive Oil | 1/4 cup |
| Lemon | 1, juiced |
| Salt | To taste |
| Whole Black Peppercorns | 1 teaspoon, pounded coarsely |
| Dijon Mustard | 1/4 teaspoon |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
Preparation Time:
5 minutes
Cooking Time:
15 minutes
Instructions
-
Prepare the Salad Dressing:
- In a small jar with a lid, combine the extra virgin olive oil, lemon juice, salt, coarsely crushed black peppercorns, Dijon mustard, and finely chopped coriander leaves.
- Close the lid tightly and shake vigorously until all the ingredients are well combined. Set the dressing aside.
-
Grill the Corn:
- Peel back the husk of the corn cob, exposing the kernels. Place the corn directly on the gas flame, rotating it frequently to ensure even charring. This process will take approximately 5 to 10 minutes, depending on the heat.
- If you donβt have a gas stove, you can also use an oven grill to char the corn.
- Once the corn is evenly charred on all sides, remove it from the heat and allow it to cool for 2-3 minutes, just enough for you to handle it.
-
Prepare the Salad:
- With a sharp knife, carefully slice the kernels off the corn cob and transfer them to a large mixing bowl.
- Add the chopped radish (mooli/mullangi) to the bowl with the corn kernels.
-
Assemble the Salad:
- Give the dressing one last shake and pour it over the charred corn and radish mixture. Toss everything together gently with your fingers, ensuring the vegetables are well-coated in the dressing.
- Taste the salad and adjust the seasoning by adding more salt or pepper if desired.
-
Finish and Serve:
- Sprinkle the chopped spring onion greens over the salad for a burst of freshness and color.
- Serve the Charred Corn and Radish Salad either warm in winter for a comforting touch or cold in summer as a refreshing dish.
Tip: This salad pairs wonderfully with crispy Lavash and a hearty bowl of Israeli Couscous Minestrone Soup for a wholesome and satisfying meal.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Fat | 9g |
| Saturated Fat | 1g |
| Sodium | 90mg |
| Sugars | 4g |
This Charred Corn and Radish Salad is an excellent choice for anyone looking for a fresh and flavorful dish, whether as an appetizer, side dish, or light meal. The blend of smoky charred corn and peppery radish, coupled with the tangy dressing, creates a truly irresistible salad thatβs as versatile as it is delicious.
