Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing Recipe

There's a lot to love about this crunchy, summery salad, which gets a sweet-sour lift from freshly charred corn, honey, and plenty of lime.

J. Kenji López-Alt

Updated May 02, 2024

(5)

WRITE A REVIEW

Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing, served in a black earthenware serving dish. — Serious Eats / J. Kenji López-Alt

Why It Works

Jicama, radish, and tender-crisp green beans provide a satisfying crunch.
Sautéing corn over high heat until nicely charred and smoky brings out its sweetness.
Tossing in minced jalapeño, bell pepper squares, and scallion whites for the last few minutes of cooking lightly softens them and tempers their raw bite.
Rinsing the sliced onion with warm tap water helps tame its raw flavor.

I was never a really big fan of radish or jicama. Maybe you aren't either. Maybe this is the dish to change your mind. Sure, it looks like it's just a bunch of stuff in a bowl, but there's method to the madness. Chopped salads are all about balancing flavor and texture.

In this one, we get the vegetal snap of green beans along with the faint, pear-like sweetness of crisp jicama. That crispness is echoed with radishes, who bring their sharp bite to the mix. The thread that ties it all together is corn that's been cooked until deeply charred, bringing out its natural sweetness. A touch of honey in the lime and olive oil dressing helps in that capacity.

April 2013

Recipe Details

Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing Recipe

Prep 5 mins

Cook 20 mins

Active 30 mins

Total 25 mins

Serves 6 to 8 servings

Cook Mode (Keep screen awake)

Ingredients

1 1/2 tablespoons lime juice and 1/2 teaspoon zest from about 2 limes
1 teaspoon honey or agave nectar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 ears corn, shucked, kernels cut off with a knife (about 1 1/2 cups kernels)
1 red or orange bell pepper, cut into 1/2-inch squares
1 jalapeño or serrano pepper, finely minced
4 scallions, finely sliced, whites and greens reserved separately
4 ounces green beans, ends trimmed, cut into 1-inch lengths
4 ounces radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size)
1 bulb jicama, peeled and cut into 3/4-inch dice (about 1 1/2 cups)
1/4 small white onion, finely sliced and rinsed under warm running water
1/2 cup roughly chopped fresh cilantro leaves

Directions

Combine lime juice, lime zest, and honey in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil. Heat vegetable oil in a large nonstick or cast iron skillet over high heat until shimmering. Add corn, shake once to distribute, and cook without moving until darkly charred on first side, about 3 minutes. Toss and flip corn and repeat until corn is covered in dark spots, about 8 minutes total. Add bell pepper, jalapeño, and scallion whites. Cook, tossing frequently, until softened, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and allow to cool for a few minutes.
Add green beans to boiling water and cook just until tender-crisp, about 3 minutes. Drain beans and run under cold running water until cool. Add beans to bowl with corn. Add radishes, jicama, white onion, cilantro, scallion greens, and dressing and toss to combine. Season to taste with salt and pepper. Serve.
Serious Eats / J. Kenji López-Alt