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

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.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated April 09, 2025
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
Cooling Time 5 mins
Total 30 mins
Serves 6 to 8 servings
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Ingredients

  • 1 1/2 tablespoons lime juice and 1/2 teaspoon zest from about 2 whole 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

  1. 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.

  2. 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.

  3. 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.

    Overhead view of the finished Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing, ready to serve.

    Serious Eats / J. Kenji López-Alt

Special Equipment

Large nonstick or cast iron skillet

Read More

Nutrition Facts (per serving)
132 Calories
9g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 132
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 2g
Vitamin C 39mg 195%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 223mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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