Radish, Corn, and Citrus Salad


Mix up your spring salads with this Radish, Corn, and Citrus Salad recipe.

Radish, Corn, and Citrus Salad
Makes 6 to 8 servings
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  1. 3 ears fresh corn, shucked
  2. ½ cup fresh lime juice
  3. 3 tablespoons chopped fresh cilantro
  4. 1 teaspoon sugar
  5. 1 teaspoon salt
  6. ½ teaspoon ground coriander
  7. ¼ teaspoon ground chipotle chile pepper
  8. ¼ cup olive oil
  9. 2 cups chopped radishes (about ¾ pound)
  10. 1½ cups chopped peeled jicama
  11. 3 oranges, peeled and sectioned
  12. 1 grapefruit, peeled and sectioned
  1. Preheat a grill pan to medium-high heat. Spray corn with nonstick cooking spray.
  2. Place corn on grill pan, and cook, turning occasionally, for 10 minutes or until tender. Let stand until cool enough to handle; cut kernels off cobs.
  3. In a large bowl, whisk together lime juice and next 5 ingredients. Whisk in olive oil in a slow, steady stream until combined. Stir in corn, radishes, and all remaining ingredients.
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