This jalapeño radish corn salad is so multidimensional and that’s why I love it so much! It can be eaten with nacho chips, used as a taco filling or a tostada topping like this one. Using this recipe to accompany a dinner dish like pulled pork and fried rice would be amazing! This salad is really yummy, creamy and if you don’t love salads this might just change your mind.
Jalapeños are spicy, and radishes have a slightly spicy bite to it whereas corn is sweet, so this salad is very balanced. This jalapeño radish corn salad basically tastes like summer in a bowl, with a bit of crunch, a hint of spicy and a bit of sweet. Remember to use firmer, fresh tomatoes for an easier time when prepping this salad. The dressing is a very simple mayonnaise-based dressing. Refrigerating this prior to serving is really important because it brings out all the flavors of the vegetables and dressing.
Crumble some Cojita, Parmesan or blue cheese over this if you like and serve with tacos, or nachos! You can store leftovers in the fridge for up to 3-4 days. This salad is great on tacos, nachos or in sandwiches.
Ingredients
341ml tinned whole kernel corn
1 cup mayonnaise
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon minced garlic
1 teaspoon table salt
4 jalapeños, trimmed, seeds removed and diced
1 bunch radishes (about 12 radishes), sliced
1 large tomato, chopped
1 small onion, chopped
2 tablespoons fresh chopped chives or dried chives
Freshly squeezed lime juice from 1 lime
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh basil, finely chopped
Instructions
- Whisk the mayonnaise, cumin, cayenne pepper, minced garlic, salt and lime juice in a very large mixing bowl.
- Toss in the remaining ingredients into this same bowl and mix.
- Refrigerate this for at least 1 hour prior to serving because it is best served cold, and this intensifies the salad dressing flavors.
- Crumble some Cojita, Parmesan or blue cheese over this if you like and serve with tacos, or nachos! Best served chilled.
- If you have tons of leftovers, just strain the salad to collect excess dressing, and transfer to an airtight container. Keep refrigerated for up to 4 days.