© Tina Rupp
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (preferably picked that day) with radishes and a puckery lime dressing flavored with jalapeños and honey.    More 30-Minute Sides  

How to Make It

Step 1    

In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.

Step 2    

In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

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