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Firecracker Salad

Firecracker 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

Prep Time:

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

Recipe courtesy of Florida-Agriculture

Foodie Byte: 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.


  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.