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Corn Salad with Miso

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

40 minutes

Cook Time

20-30 minutes


4 people


  • 3 corn cobs
  • 1 bunch radishes
  • 2 Tablespoons white Miso
  • 3 Tablespoons Sherry Reserva or Champagne Wine Vinegar
  • 1 Tablespoon tahini
  • 1 bunch of coriander, torn (can also use basil, mint, or flat leaf parsley)
  • 3 Tablespoons Cilantro and Roasted Onion Olive Oil


  • Preheat oven to 400 degrees.
  • Place unpeeled corn on a baking tray and bake for 20-30 minutes or until kernels are cooked.
  • Cool corn. Scrub radishes and very finely slice using a knife or mandolin.
  • Mix the miso, vinegar of choice, tahini and 3 Tablespoons of Cilantro and Roasted Onion Olive Oil in a large bowl. Season with salt or extra miso to taste.
  • Husk the corn and remove the corn silk. Discard. Using a sharp knife, cut the kernels from the cob and add to the dressing. Add the radishes. Toss together lightly.
  • Serve, garnishing with the coriander, basil, mint, or parsley.
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