Charred Corn and Radish Salsa

From Julie Van Rosendaal

2014 Sept/Oct

Charred corn adds a smoky flavour to this chunky salsa, while radishes add a peppery crunch. It’s coarse enough to be served as a side salad – for something more substantial, add some steamed quinoa.


  • 2 ears corn on the cob
  • 3 white or red radishes, finely chopped
  • 2 plum tomatoes, diced
  • half purple onion or 3-4 green onions, diced or chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 -1/2 c. fresh cilantro, chopped (include stems)
  • 1 garlic clove, crushed
  • juice of half a lime
  • big pinch salt


Husk the corn while you preheat the grill to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine. Serve immediately or let stand for an hour to let the flavours meld.
Makes about 3 cups.