Grilled Radishes With Jalapeño Dipping Sauce
Radishes might not be the first thing you think of when it comes to grilling, but they’re a total game-changer. Raw radishes are crunchy and peppery, sure. But toss them on the grill, and they mellow out into something sweeter, softer, and just a little smoky, and I love them!
This recipe is one of my favorites when I want something unexpected to throw on the grill. It’s quick, it’s simple, and it pairs perfectly with just about any summer meal. And that jalapeño-cilantro dip? Creamy with a little heat, it’s the kind of sauce that makes people hover around the platter looking for more things to dip.
They’re also the perfect side dish when you’re firing up the grill. They don’t take up a lot of space, and they cook quickly. Plus, they’re terrific for snacking as you cook!
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Ingredients
For the creamy cilantro dip
- Mayonnaise – You can use any kind of mayonnaise.
- Sour cream – I love combining mayo and sour cream in dips. It’s so much tastier than just plain mayo.
- Jalapeño – Remove the seeds to control the heat.
- Fresh cilantro – Fresh herbs add a pop of flavor and freshness that’s essential in this dip.
- Garlic, Lime juice, Ground black pepper
For the grilled radishes
- Radishes – You can use regular red radish or get fancy with watermelon or any other salad radish.
- Unsalted butter – You can use salted butter, but skip the extra salt if you use salted.
- Lime juice, Liquid honey, Salt and Pepper
How To Make Grilled Radishes With Jalapeño Dipping Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the dip, and you can even make this the day before. It tastes so much better after a day. Grab a small bowl. I love this bowl with a grippy bottom. I love these stainless bowls with silicone bottoms. They’re indestructible (well, nearly) and they don’t slide all over the counter. You’ll also need a whisk (or a silicone spatula if you prefer) and mix together the mayo, sour cream, jalapeño, cilantro, garlic, lime juice, and pepper until smooth. Cover and pop it in the fridge.
Next up: the radishes. Use a sharp knife to halve them, then toss in your grippy mixing bowl with melted butter, honey, lime juice, and pepper.
Fire up your grill to medium-high. Use grill tongs to place the radishes cut side down. These grill tongs are genius and they’re extra long so you don’t burn yourself over the grill. Plus, you can lock them with 1 hand – that’s a must in my book! If your radishes are small, a grill basket keeps them safe. I love this grill basket. It sandwiches the radishes, and then you can just flip the whole basket over to cook the other side. Grill for about 5 minutes, flipping once, until tender and lightly charred.
Chef Jenn’s Tips
- Use a grill basket if your radishes are small or you’re worried they’ll fall through the grates.
- Choose radishes that are similar in size so they cook evenly.
- Taste your jalapeño before adding; you can always add less jalapeno if you want less heat.
- Let the dip sit for 30 minutes minimum so the flavors come together.
- Serve the dip cold. The contrast with the warm radishes is part of the magic.
Recommended
Make It a Meal
Serve these grilled radishes alongside grilled steak, chicken thighs, or shrimp skewers. They also pair nicely with tacos or burgers, especially when you’re after a lighter side dish that isn’t the usual coleslaw or corn.
Storage
Store any leftover grilled radishes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or warm oven to restore their texture; avoid the microwave unless you like them extra soft. The jalapeño dip will keep well in the fridge for up to 4 days. Freezing isn’t recommended for either.
Grilled Radishes With Jalapeño Dipping Sauce
Ingredients
For the creamy cilantro dip
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup jalapeño finely diced
- 2 tablespoons fresh cilantro chopped
- 1 small garlic clove minced
- ½ teaspoon lime juice
- pinch ground black pepper
For the grilled radishes
- 20 radishes trimmed and halved lengthwise
- 1 tablespoon unsalted butter melted
- 2 teaspoons lime juice
- 1 teaspoon liquid honey
- pinch ground black pepper
- ¼ teaspoon salt
Instructions
- Whisk together the mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, and black pepper in a small bowl until fully combined.
- Cover the dip and refrigerate until ready to serve, up to one day ahead.
- Toss the halved radishes in a bowl with melted butter, lime juice, honey, and black pepper until evenly coated.
- Preheat the grill to medium-high and lightly grease the grates.
- Arrange the radishes cut side down on the grill, close the lid, and cook for about 5 minutes, flipping once, until slightly charred and tender.
- Sprinkle the grilled radishes with salt, then return to the bowl and toss before serving.
Notes
Chef Jenn’s Tips
- Use a grill basket if your radishes are small or you’re worried they’ll fall through the grates.
- Choose radishes that are similar in size so they cook evenly.
- Taste your jalapeño before adding; you can always add less jalapeno if you want less heat.
- Let the dip sit for 30 minutes minimum so the flavors come together.
- Serve the dip cold. The contrast with the warm radishes is part of the magic
