Firecracker Salad

Firecracker Salad

Prep Time


Cook Time



4 people
Firecracker Salad

Here’s an awesome summer salad recipe featuring fresh corn, lime juice, radishes, onions and jalapenos.

Recipe courtesy of Florida-Agriculture

For a roasted taste, lightly season and oil the whole corn cobs and then roast in a 375-F oven until lightly browned. When cool, slice the corn off the cob and add to the salad.


  • 2 tablespoons fresh lime juice
  • 1 small jalapeño, seeded and coarsely chopped
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon cumin
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground pepper to taste
  • 4 cups fresh corn kernels (from 4 ears)
  • 6 medium radishes, halved and thinly sliced crosswise
  • 1/3 cup flat-leaf parsley, coarsely chopped
  • 1/4 small red onion, thinly sliced


  • 1 To make the dressing, purée the lime juice, jalapeño, honey and cumin in a blender.
  • 2 With the machine on, add the oil. Season with salt and pepper to taste; set aside.
  • 3 In a large bowl, toss the corn with the radishes, parsley, red onion and dressing.
  • 4 Season the salad with salt and pepper, transfer to plates and serve.


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