Charred Corn, Jicama, Radish & Green Bean Salad Recipe
Smoky sweetness and crisp vegetables combine in effortless dish showcasing fresh produce.
Charred Corn, Jicama, Radish & Green Bean Salad
A lively medley of bright vegetables makes for a salad that is as visually arresting as it is bursting with flavors and textures. Charred corn, crisp jicama, crunchy radishes, and tender green beans come together in a vibrant celebration of summer produce. Dressed in a tangy vinaigrette, this salad is the perfect balance of sweetness and acidity—ideal for backyard barbecues or weeknight dinners.
Why This Recipe Works
- Charred corn: Grilling or charring the corn intensifies its sweetness and adds a smoky flavor that’s integral to the dish.
- Crunchy vegetables: Raw jicama and radishes bring both textural contrast and a clean, refreshing bite.
- Blanched green beans: Brief cooking maintains their bright color and snappy texture, ensuring the salad isn’t soggy.
- Zesty vinaigrette: A lime-based dressing with a hint of heat ties all the flavors together while keeping the salad light.
- Easy preparation: Quick to assemble—ready in under an hour and perfect for scaling up for gatherings.
Ingredient Overview
| Ingredient | Role in Salad | Preparation |
|---|---|---|
| Fresh corn | Sweetness and smoky char | Charred whole, then cut off the cob |
| Jicama | Crunch and mild sweetness | Peeled, sliced into matchsticks |
| Radishes | Peppery bite | Thinly sliced |
| Green beans | Fresh flavor, color, crunch | Blanched and cut into pieces |
| Red onion | Sharpness and color | Minced |
| Lime juice | Acid for brightness | Freshly squeezed |
| Honey or sugar | Balancing acidity | Whisked into vinaigrette |
| Cilantro | Herbal freshness | Chopped for garnish |
| Jalapeño (optional) | Heat | Minced |
Step-by-Step Instructions
- Char the Corn:
- Heat a grill or grill pan to medium-high.
- Place whole, shucked corn directly on the grates.
- Cook, rotating, until kernels develop deep char marks, about 8-10 minutes.
- Let cool slightly, then slice kernels from the cob.
- Blanch the Green Beans:
- Trim beans and cut into ¾-inch pieces.
- Add to boiling salted water, blanch for 2-3 minutes until crisp-tender.
- Immediately transfer to an ice bath to stop cooking.
- Drain and dry.
- Prepare Jicama and Radishes:
- Peel jicama and cut into matchsticks.
- Thinly slice radishes (use a mandoline for best results).
- Make the Vinaigrette:
- In a bowl, whisk together lime juice, honey or sugar, salt, pepper, and minced jalapeño if using.
- Slowly drizzle in olive oil, whisking constantly until emulsified.
- Assemble the Salad:
- In a large bowl, toss charred corn, blanched green beans, jicama, radishes, and red onion with the vinaigrette.
- Adjust seasoning as necessary.
- Sprinkle chopped cilantro over the top before serving.
Tips for Success
- Don’t overcook the corn: Charring should be superficial; cook until some kernels are blackened, but avoid drying them out.
- Use fresh vegetables: Fresh, crisp veggies ensure the salad’s best texture and flavor.
- Ice bath for green beans: Immediately chilling the beans locks in color and crunch.
- Customize the heat: If spiciness isn’t desired, omit the jalapeño or substitute a milder pepper.
- Prep ahead: Most components can be prepared up to a day in advance and tossed together right before serving.
Recipe Notes & Variations
- Dressing substitutes: Lemon juice can swap for lime; agave nectar or maple syrup can replace honey.
- Vegetable swaps: Substitute snap peas for green beans, or use daikon instead of red radish for a milder flavor.
- Add protein: Toss in grilled chicken, shrimp, or crumbled queso fresco for a heartier dish.
- Make it vegan: Use simple syrup in place of honey for strict vegan diets.
- Spice boost: Add a sprinkle of chili powder for a deeper smoky flavor.
Serving Suggestions
- Pair with grilled meats, especially steak or chicken, for a complete summer meal.
- Serve as a taco filling for a light, veggie-forward option.
- Enjoy as a standalone lunch, topped with avocado slices.
- Pack into jars for easy picnic or potluck transport.
Nutritional Highlights
This salad is naturally gluten-free and vegetarian, loaded with dietary fiber, vitamin C, potassium, and antioxidants from the fresh vegetables. With minimal oil and added sugar, it’s heart-healthy and low in calories. The vinaigrette adds flavor without heaviness, making this an ideal side for those watching their fat intake.
| Nutrient | Approximate Value per Serving |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Fiber | 5g |
| Vitamin C | 40% Daily Value |
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
Yes. You can prep all the vegetables and the dressing up to a day in advance. For best texture, toss them together just before serving.
What others are reading
Q: How do I store leftovers?
Store in a sealed container in the refrigerator for up to 2 days. Some softening may occur but the flavors will meld nicely.
Q: Can I use frozen corn?
Frozen corn can be used in a pinch, but for optimal flavor and char, fresh ears are recommended. If using frozen, dry well and sauté in a hot skillet for char.
Q: Is jicama easy to find?
Jicama is available in most well-stocked supermarkets, usually near the root vegetables. Choose firm, unblemished specimens.
Q: How spicy is the salad?
The heat level depends on the jalapeño and how much is used. For a milder salad, omit the seeds or the entire pepper.
Expert Tips from Serious Eats
- For extra crunch: Chill salad components until serving.
- Serve family-style: Toss salad in a wide, shallow bowl for dramatic presentation and easy serving.
- Double the recipe: Easily scalable for picnics, potlucks, or large gatherings.
- Make it a meal: Add a can of drained chickpeas for plant-based protein.
- Store the dressing separately: If you’re prepping for later, keep the dressing in a jar and toss right before serving.
Variations and Customizations
- Mango addition: Dice fresh mango for fruity sweetness.
- Cotija cheese: Crumble cotija or feta on top for a salty punch.
- Avocado: Add diced avocado for creaminess, just before serving.
- Black beans: Stir in drained black beans for added protein and Southwest flair.
- Roasted peanuts: Sprinkle roasted peanuts or pepitas for nutty crunch.
Summary
This charred corn, jicama, radish, and green bean salad is a triumph of texture and flavor, leveraging the freshness of summer produce and the deep notes of grill char. The clever blend of raw and cooked vegetables, paired with a bold vinaigrette, makes it a standout dish—whether as a side or a main. With easy prep, healthy ingredients, and versatile serving options, it deserves a spot in every cook’s seasonal repertoire.
Related Summer Salad Ideas
- Grilled Peach and Arugula Salad
- Watermelon, Feta, and Mint Salad
- Black Bean, Corn, and Red Pepper Salad
- Smashed Cucumber and Sesame Salad
- Moroccan Carrot and Chickpea Salad
References
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