On a Thanksgiving table full of rich, heavy dishes, I always want one thing that is bright, crunchy and a little spicy. This spicy corn salad with radishes and jalapeños is that dish. It is fresh and crisp, with just enough heat to wake everything else up.
Growing up in an immigrant household, we always had turkey on Thanksgiving, but the sides came from somewhere else entirely. Nobody was making green bean casserole. I still build my table the same way, with a few dishes that feel familiar and a few that are completely my own. This corn salad is one of the newer additions, and it has earned its spot.
It starts with sweet corn tossed with thinly sliced radishes for crunch and fresh jalapeños for heat. Creamy avocado adds richness, and the whole thing is finished with bright lemon juice and a generous handful of fresh parsley. There is no mayo and no heavy dressing, so it feels light next to the turkey and everything else on the table. Add the avocado right before serving so it stays creamy and green.
This Thanksgiving corn salad is easy to throw together and tastes just as good on a summer table, so you can make it long after the holiday is over.
Spicy Corn Salad with Radishes and Jalapeños
Equipment
- 12in cast iron pan
Ingredients
- ¼ cup olive oil
- 5 ears of corn kernels cut off the cob
- 3-4 garlic cloves thinly sliced
- kosher salt
- 1 large avocado cut into ½-in cubes
- 2 watermelon radishes thinly sliced
- 1 large jalapeno pepper thinly sliced
- 1 bunch parsley chopped
- 1 lemon juiced
Instructions
- Heat olive oil in a large cast iron pan over heat. Add corn kernels and sliced garlic and cook about 5-6 minutes. Let the corn char undisturbed for a bit to get good color, but stir once or twice, until cooked all around.
- Transfer the charred corn to a large bowl and season with salt. Add avocados, radishes, jalapeno, parsley and lemon juice. Season generously with salt and toss. Sprinkle with flake salt before serving.