Charred Corn, Radish, Jicama, and Green Bean Salad with Lime Dressing | Serious Eats : Recipes


  • 1 ½ tablespoons lime juice and half teaspoon zest from about 2 limes
  • 1 teaspoon honey or agave necar
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 3 ears corn, shucked, kernels cut off with a knife (about 1 ½ cups kernels)
  • 1 red or orange bell pepper, cut into ½-inch squares
  • + 7 more ingredients
    • 1 jalapeño or serrano pepper, finely minced
    • 4 scallions, finely sliced, whites and greens reserved separately
    • 4 ounces green beans, ends trimmed, cut into 1-inch lengths
    • 4 ounces radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size)
    • 1 bulb jicama, peeled and cut into ¾-inch dice (about 1 ½ cups)
    • ¼ small white onion, finely sliced and rinsed under warm running water
    • ½ cup roughly chopped fresh cilantro leaves

1 Combine lime juice, lime zest, and honey in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Set aside. 2 Bring a large pot of salted water to a boil. Heat vegetable oil in a large non-stick or cast iron skillet over high heat until shimmer...

View full recipe at SpringPad


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