Radicchio Sweet Corn Salad

Sweet corn and tangy feta cheese complement the bitter bite of radicchio in this colorful salad. It’s simple to make in minutes for a quick side dish alongside grilled or roasted meats. It’s also enjoyable as an easy lunch with your favorite soup. In winter, substitute fresh sweet corn kernels with thawed frozen or canned.

2 T extra virgin olive oil
1 ½ cups yellow sweet corn
½ tsp. fine sea salt
¼ tsp. ground black pepper
1 small head radicchio, sliced
2 T crumbled feta cheese
*Chopped fresh cilantro for garnish

¼ cup fresh cilantro leaves
3 T extra virgin olive oil
1 T fresh lime juice
¼ tsp. fine sea salt
*Pinch ground black pepper

1. To make the salad, heat the oil in a large skillet over medium-high. Add the corn to the skillet and cook until warm, about 2 minutes. Sprinkle with salt and pepper. Remove from the heat and transfer to a large bowl to cool.

2. Place all dressing ingredients in a single-serve blender. Puree until smooth and set aside.

3. Add the radicchio to the bowl with the corn. Pour in the dressing and toss all ingredients together. Transfer to a serving bowl or plate. Sprinkle with the feta and cilantro leaves before serving.

Serves 4-6

About Lori Rice

Lori Rice is a photographer and writer with a passion for food and farms. She is the owner of Fake Food Free Productions and the winner of a 2019 International Association of Culinary Professionals Food Writing Award. When she’s not telling stories and sharing photos in Edible San Joaquin Valley, Lori works with food brands, agriculture boards and publishers providing food and farm photography.

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