Mobile Teaching Kitchen

Zesty Corn & Radish Slaw


  • 5 ears corn, husked and kernels cut from cob (or 4 cups frozen corn)
  • 1 cup radishes, thinly sliced
  • 1/2 bunch cilantro, chopped
  • 2 green onions, chopped
  • 2-3 limes, juiced
  • 1 small jalapeño, seeded and coarsely chopped
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 3 tablespoons olive oil


  1. Husk corn and cut the corn kernels from the cobs (try using a small bowl inverted inside a larger bowl).
  2. Add the chopped radishes, green onions, and cilantro to bowl.
  3. To make the dressing: combine the lime juice, jalapeño, honey, cumin, salt, and pepper in a blender or use an immersion blender to puree. Slowly add the olive oil and blend until smooth.
  4. Pour the dressing over the salad and mix well. Serve and enjoy!


Follow us on social media for recipes, resources and the latest VCP news!

Follow us on Instagram