Tips Of The Day

Dietician Sheela Sherawat

Corn radish salad with chilli jalapeno dressing

Corn radish salad with chilli jalapeno dressing
Ingredients: 5-6 servings
4 ears of raw sweet corn, husked and silk removed
10 to 12 radishes, thinly sliced
1/2 cup either thinly-sliced or small-diced red onion
1/2 to 3/4 cup coarsely-chopped cilantro leaves
1/2 to 1 jalapeno chile pepper, seeded and coarsely-chopped (or to your taste)
3 tablespoons fresh-squeezed lime juice
1 tsp honey
1/2 teaspoon coarse salt or sea salt

Method:
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. Place cut-off corn kernels in a large bowl. Add sliced radishes, diced onion, and cilantro leaves; set aside.
In a blender, puree the chile pepper, lime juice, honeyAdd lime juice mixture to the bowl with the corn kernels. Season to taste with salt.
Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Variation: If making this salad when fresh corn is out of season, substitute thawed frozen sweet corn.