Grilled radishes aren’t your usual pick for the barbecue, but once they hit the heat, everything changes. The sharp crunch softens, the bite fades, and what you get instead is something tender, slightly sweet, and a little smoky.
This dish is a go-to when you want to mix things up. It’s fast, easy, and works with almost anything off the grill. The jalapeño-cilantro dip adds a creamy kick and tends to disappear quickly—people can’t resist it.
If you’re looking for a simple side that’s not the usual grilled veggies, this one’s worth a try.
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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
- Ground black pepper
- Salt
How To Make Grilled Radishes With Jalapeño Dipping Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by making the dipping sauce—it’s even better if you prep it a day ahead. In a small bowl, mix together the mayonnaise, sour cream, diced jalapeño, chopped cilantro, garlic, lime juice, and black pepper. Stir until smooth, then cover and refrigerate until ready to serve.
For the radishes, slice them in half and place them in a bowl. Add the melted butter, honey, lime juice, and a pinch of pepper. Toss until everything is well-coated.
Heat your grill to medium-high. Place the radishes cut side down directly on the grates. If your radishes are on the small side, a grill basket works great to keep them from slipping through. Grill for about five minutes, turning once, until they’re soft with a bit of char.
Once off the grill, sprinkle with salt and give them a quick toss. Serve warm alongside the cold dipping sauce. You can plate the dip or just serve it straight from the fridge—either way works.
Chef Jenn’s Tips
- Use a grill basket if your radishes are on the small side to keep them from falling through the grates.
- Pick radishes that are close in size so they cook evenly.
- Taste the jalapeño before using—it’s easier to add more heat than take it away.
- Let the dip rest for at least 30 minutes in the fridge so the flavors blend.
- Serving the dip cold makes for a great contrast with the hot radishes.
Recommended
Make It a Meal
These grilled radishes go well with grilled steak, chicken, or shrimp. They’re also a nice change from heavier sides like coleslaw or potato salad, and work well with burgers or tacos.
Storage
Store leftover radishes in a sealed container in the fridge for up to 3 days. Reheat in a skillet or oven to keep their texture intact—avoid microwaving unless you prefer them soft. The dip keeps in the fridge for up to 4 days. Freezing is not recommended.
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
- Combine the mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, and pepper in a small bowl. Mix until smooth and well blended. Cover and refrigerate until serving; you can prep this up to a day in advance.
- Place the halved radishes in a mixing bowl and toss with melted butter, lime juice, honey, and black pepper until evenly coated.
- Preheat your grill to medium-high heat. Lightly oil the grates. Arrange the radishes with the cut side facing down. Grill with the lid closed for about 5 minutes, flipping once, until they are tender and slightly charred.
- Sprinkle the radishes with salt and give them a final toss in the bowl.
- Serve warm alongside the chilled dipping sauce.
Notes
Chef Jenn’s Tips
- Use a grill basket if your radishes are on the small side to keep them from falling through the grates.
- Pick radishes that are close in size so they cook evenly.
- Taste the jalapeño before using—it’s easier to add more heat than take it away.
- Let the dip rest for at least 30 minutes in the fridge so the flavors blend.
- Serving the dip cold makes for a great contrast with the hot radishes.