This salad, like a good fairy tale romance, is a surprising union. The alliance of sweet corn and spicy radish is no less surprising or delightful than the marriage of human and beast, god and mortal, royal and peasant. Unlikely partners delight us by making the improbable possible. Sweet corn kernels and spicy radish slivers balance and contrast each other. Tart lime and fresh cayenne pepper add depth and harmony to the vegetable’s bright flavors.
I recently realized that in my excitement over gluten free challenges like bagels and macarons and I have seriously neglected anything resembling an actual meal. This dish is a little light to constitute dinner, but topped with a crumble of goat cheese and a handful of toasted pepitas it is easily elevated to an entrée. You can also scoop it up with tortilla chips, use it as a toping on tacos, or add it to a spicy Latin soup like pozole.
Radish and Corn Salad
4 c. fresh corn (from 4 ears)
10 small radishes, julienned
1/2 lime, zested and juiced
3 Tbsp. olive oil
1/4 tsp. chili powder
1/4 tsp. ground cumin
1 fresh purple cayenne (or serrano) thinly sliced
1 tsp. chopped, fresh oregano (preferable Zorba Red)
1 Tbsp. fresh cilantro leaves
Mix all ingredients and toss. Refrigerate for 30 minutes to allow flavors to meld. Enjoy!