Corn and Radish Salad



Serving size

about 1 cup
30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Corn and Radish Salad


8 ounces Radishes, raw (cut into 1/4 inch dice)
1 medium Green onions (thinly sliced crosswise)
1 Medium stalk Celery, raw (finely diced)
2 Tbsp. Fresh parsley (diced)
1 to taste Black pepper
1/4 tsp. Salt
2 Tbsp. White wine vinegar
4 tsp. Olive oil (divided)
1/2 tsp.. Honey
2 medium ear Corn, sweet, yellow, raw (cut the kernels from the cob)


Place the radishes, green onion, celery, parsley, pepper, salt, vinegar, 3 teaspoons olive oil, and honey in a large mixing bowl.

Set aside.

Place a large skillet in the oven and preheat 375°F.

When the oven is hot, add 1 teaspoon olive oil and swirl to coat the pan.

Add the corn and place the pan in the oven.

Roast for 20 to 25 minutes.Toss occasionally.

Remove the pan from the oven and add the corn to the mixing bowl with the veggies and spices.

Fold together until blended.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Roasted corn makes the perfect foundation for a great summer salad.This version with radishes hits all the right notes: sweet and savory corn, the sharp bitterness of the radishes, and just a hint of salt and vinegar.

"What a strange machine man is! You fill him with bread, wine, fish, and radishes, and out comes sighs, laughter, and dreams."

Nikos Kazantzakis