Today we harvested several small corn from our dwarf sweet corn plants. We have also enjoyed a steady stream of radishes since planting, and harvested a few of those.

Since fresh harvests taste best, we used the recipe below to make a delicious corn and radish salad including our very own cilantro and shallots from the garden.

INGREDIENTS

8 medium to large ears of corn

2 teaspoons minced shallot

1/2 cup fresh lime juice (from 4-6 limes)

1/4 cup mayonnaise

1 teaspoon smoked paprika (sweet or hot)

1/2 cup crumbled or shredded cotija cheese or queso blanco

8 medium radishes, halved and thinly sliced

1 1/2 cups fresh cilantro leaves, roughly chopped

kosher salt

INSTRUCTIONS

Light a grill or preheat a grill pan. Pull back the corn husks but leave them attached; remove and discard all of the silks. Fold the husks back up over the corn. Grill the corn over moderately high heat, turning occasionally, until the husks are well browned and black in spots and the corn is very hot, about 10 minutes. Transfer to a platter and let cool.

Meanwhile, in a large bowl, mix the shallot with the lime juice and let stand for 5 minutes. Whisk in the mayonnaise and paprika.

Using a serrated knife, cut the corn from the cobs (you should have about 8 cups of kernels). Add the corn and the cheese to the dressing and toss. Within 1 hour of serving, add the radishes and cilantro, season with salt, and serve.

I can’t take credit for this gem. Recipe taken from: https://asweetspoonful.com/2016/08/kristins-grilled-corn-salad-lime-mayo-cilantro-radishes.html

I halved Kristen’s recipe, and substituted Oaxaca cheese for corona. It was delicious!