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- Buttered corn and smacked radish salad
Buttered corn and smacked radish salad
- Helen Graves
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 5 mins
plus pickling and draining
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This vibrant salad is made with radishes, which are smacked to create craggy edges for the dressing to cling on to
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Try our buttered corn and smacked radish salad, then discover miso radishes, chilli pickled radishes and more radish recipes.
Combined with sweetcorn and crisp sugar snaps, radishes are delicious with a cool garlic yogurt and minted brown butter dressing. Any left-over pickled onions will keep chilled for a week.
Buttered corn and smacked radish salad recipe
Ingredients
Nutrition
-
250g radishes
-
300g thick natural yogurt
-
2 garlic cloves
crushed to a paste
-
100g sugar snaps
halved lengthways
-
198g tin of sweetcorn
drained
-
50g butter
-
handful of mint leaves
finely sliced
QUICK PICKLED ONIONS
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1½ tbsp caster sugar
-
50ml rice vinegar
-
1 red onion
finely sliced
Nutrition: per serving (6)
- kcal185
- fat13g
- saturates8g
- carbs12g
- sugars9g
- fibre2g
- protein5g
- salt1.6g
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Method
-
step 1
For the onions, combine the sugar, vinegar, 1 tbsp of sea salt and 100ml of hot water in a non-metallic bowl until the sugar and salt have dissolved. Add the onion and set aside for at least 1 hr.
-
step 2
Smack the radishes using a rolling pin until they start to break apart. Tip into a bowl and sprinkle over 1 tsp of sea salt, mixing well. Transfer to a sieve set over the bowl and set aside to drain for 45 mins.
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step 3
Mix the yogurt with the garlic and a pinch of salt, then chill until needed.
-
step 4
Rinse the salt from the radishes and pat dry using kitchen paper. Combine with the sugar snaps and sweetcorn. Spread the garlic yogurt over a serving platter and top with the vegetables.
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step 5
Melt the butter in a small pan over a medium heat – it will start to splutter as the water cooks off. When this stops, continue to cook, swirling the pan until the butter smells nutty and you can see brown specks in the bottom. Add the mint leaves, then pour the butter over the salad just before serving. Top with the pickled onions.
Discover more radish recipes
Authors
Helen Graves
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