Summer Salad of grilled corn, bean and radishes is an easy and flavorful salad for those hot summer days. Well, truth be told, it is good any day! You could easily substitute the grilled corn for frozen corn during the cooler months. Of course, if you are like me, you will grill in the snow!
I know you are going to want to make this recipe, so I want to share a little tip with you. After you have grilled your corn on the cob, you want to place it in a bowl and cover it with plastic wrap for about 3 – 5 minutes. This process allows the corn to “steam” and finish cooking. I have used this method with corn for many years and love the way it turns out.
Another tip I want to share with you is to use an Angel Food cake pan to cut the kernels off the corn. Place the pointed end of the cob in the hole at the top of the cake pan and then, with a sharp knife, slice the kernels off. The kernels fall in the pan and keep clean-up to a minimum. A few years ago, I belonged to a CSA and we would get 5 or 6 dozen ears of corn almost every week! This was the easiest way to get the corn ready for the freezer.
- 6 ears or corn, shucked
- 1 bunch of radishes, trimmed and sliced into matchsticks
- 1 can (15.5 oz) Garbanzo beans, drained
- 2 TBL finely chopped cilantro
- 1/2 tsp finely grated lemon zest
- 2 TBL freshly squeezed lemon juice
- 1 tsp sugar
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt, or to taste
- 3 to 4 TBL extra-virgin olive oil
- Freshly ground black pepper to taste
- Preheat grill on HIGH. Coat cleaned grill grate lightly with vegetable oil. Reduce heat to medium.
- Grill corn, turning often so as not to burn it. You want a good brown color to it though. This will take about 6 - 8 minutes.
- Transfer to a bowl and cover with plastic wrap (see note above)
- Remove from bowl, let cool to touch.
- Cut kernels from cob and add to a large bowl. Add radishes, garbanzo beans and cilantro.
- Make vinaigrette and add to corn mixture.
Corn is a favorite in our home. I think Big could eat it almost every day! In the winter one of our favorite meatless dishes is Cheese Ravioli with Corn and Arugula. Summer favorites are this grilled corn, bean and radish salad and a Farmers Market Corn Salsa that I made a couple of years ago. I use the corn salsa as a topping over grilled chicken or fish.
So get your grill lit up, put some BBQ Pork Ribs with Strawberry Chipotle and corn on it, and grab a great bottle of wine and enjoy your dinner. Let me know how it turned out – I love to hear what you think!
Take some time to check out some of the other #Sunday Supper recipes.
- Almond Flour Brownies by Recipe for Perfection
- Cherry Blueberry Pie by Pies and Plots
- Cherry Pound Cake with Lime Glaze by Grumpy’s Honeybunch
- Classic Carrot Cake by That Skinny Chick Can Bake
- No Bake Banana Pie in a Jar by Our Good Life
- No Bake Millionaire Shortbread Cookies by Hezzi-D’s Books and Cooks
- Oatmeal Raisin Banana Bars by What Smells So Good?
Mains in Motion
- Baby Back Pork Loin Ribs by The Freshman Cook
- BBQ Chicken On The Grill To Go by Family Foodie
- Chicken Salad Skewers by Cindy’s Recipes and Writings
- Cobb Salad in a Jar by Life Tastes Good
- Farro with Eggplant and Tomato by Cooking Chat
- Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
- Mexican Breakfast Casserole by Simply Healthy Family
- Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
- Pastitsio by Food Done Light
- Roasted Vegetable Tart by Adventures in All Things Food
- Spinach Pie by A Day in the Life on the Farm
- Vegan SuperFood Bowl by Sustainable Dad
- Grilled Corn, Bean & Radish Salad by Feeding Big
- Heirloom Tomato Salsa by Nosh My Way
- Parmesan Pasta Salad by Recipes Food and Cooking
- Pomodoro Fresco Pasta Salad by Bobbi’s Kozy Kitchen
- Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
- Chocolate Zucchini Muffins by Caroline’s Cooking
- Energy Balls by Noshing With The Nolands
- Sunflower Seed Oatmeal Bars by Magnolia Days
- 5 Comfort Food Tips by Sunday Supper Movement
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