Fresh Corn and Radish Salad

bowl of corn and radish salad

Serves: 6

Fruits and Vegetables: 1 cup per serving


4 ears of corn, raw

2 green onions, chopped

1 jalapeño pepper, seeded and finely chopped (use gloves when handling hot pepper)

¾ cup radishes, thinly sliced

3 tablespoons fresh lime juice

3 tablespoons olive oil

¼ cup cilantro, chopped

Salt and pepper, dash


  1. Wash and prepare fresh vegetables and herbs.
  2. Remove corn kernels from cob.
  3. Mix corn, green onions, and jalapeño pepper in a medium-sized bowl.
  4. Add lime juice and olive oil and toss gently.
  5. Add radishes and cilantro before serving.


  • Add beans such as black beans for added protein and fiber.
  • Serve along with quesadillas or on top of lettuce.

Nutrition Facts 

Serving size: about 1 cup; Calories: 150; Carbohydrates: 20 g; Fiber: 2 g; Fat: 8 g; Saturated fat: 1.5 g; Sodium: 45 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see