Spicy Corn Salad with Radishes and Jalapeños
Sweet corn tossed with crunchy radishes, fresh jalapeños and creamy avocado, finished with bright lemon juice and fresh parsley. A crisp, colorful salad with a little kick that cuts through a rich Thanksgiving spread and is just as good on a summer table.
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.