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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Firecracker Salad

(Photo Below)
Amount Ingredient
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons honey
1/4 teaspoon cumin
1/4 cup vegetable oil
  kosher salt and freshly ground pepper to taste
4 cups fresh corn kernels (from 4 ears)
6 medium radishes, halved and thinly sliced crosswise
1/3 cup flat-leaf parsley, coarsely chopped
1/4 small red onion, thinly sliced

To make the dressing, purée the lime juice, jalapeño, honey and cumin in a blender. With the machine on, add the oil. Season with salt and pepper to taste; set aside. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Tip: For a roasted taste, lightly season and oil the whole corn cobs and then roast in a 375-degree F oven until lightly browned. When cool, slice the corn off the cob and add to the salad.

4 servings

Nutritional Value Per Serving
Calories 231; Total Fat 14g; Cholesterol 0mg; Sodium 126mg; Total Carbohydrates 28g; Protein 4g

Look for "Fresh from Florida" ingredients at your grocery store.

Firecracker Salad Download High-Resolution Image (JPG)

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