Grilling radishes isn’t the usual go-to—but it should be. Raw, they’re crisp and peppery. On the grill, they become tender, slightly sweet, and take on a subtle smoky flavor. It’s a total shift in taste and texture.
This dish is a solid pick when you want something a little different for your grill lineup. It comes together fast and works with just about any meal off the grill. And the jalapeño-cilantro dip? It’s creamy, has a little kick, and disappears quickly once it hits the table.
You won’t look at radishes the same way again.
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 dip—it’s better if it sits for a while, so feel free to prep it a day ahead. In a small bowl, combine the mayonnaise, sour cream, finely chopped jalapeño, cilantro, garlic, lime juice, and a pinch of black pepper. Stir until smooth and creamy. Cover and chill in the fridge until you’re ready to serve.
Now move on to the radishes. Slice them in half lengthwise, then place them in a bowl. Add melted butter, lime juice, honey, and black pepper. Toss everything together so the radishes are evenly coated.
Preheat your grill to medium-high and lightly oil the grates. Place the radishes cut side down using grill tongs. If they’re on the smaller side, a grill basket works great to keep them from slipping through. Grill for about 5 minutes, flipping once, until you see light char marks and the radishes are fork-tender.
Once off the grill, sprinkle with salt and toss gently. Serve them warm with the cold jalapeño dip on the side—either spooned into a small dish or straight from the container.
Chef Jenn’s Tips
- Use radishes that are similar in size so they cook at the same rate.
- A grill basket keeps small radishes from falling through the grates.
- Sample the jalapeño before adding it all—heat levels vary.
- Let the dip chill for at least 30 minutes to help the flavors blend.
- Cold dip with warm radishes creates a perfect contrast.
Recommended
Make It a Meal
These pair well with grilled meats like steak, chicken, or shrimp. They’re also great with tacos, burgers, or anything off the grill when you want a lighter side.
Storage
Refrigerate leftover radishes in an airtight container for up to 3 days. Reheat in a pan or oven for best texture. The dip can be kept in the fridge for 4 days. Freezing is not 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
- Mix the mayo, sour cream, jalapeño, cilantro, garlic, lime juice, and pepper until fully blended. Cover and place in the fridge. You can make this dip ahead—up to 24 hours in advance.
- Place the radish halves in a bowl and coat them evenly with melted butter, lime juice, honey, and black pepper.
- Heat your grill to medium-high. Lightly oil the grates or use a grill basket if needed.
- Lay the radishes cut side down directly on the grill. Close the lid and cook for around 5 minutes, flipping once, until tender with a light char.
- Sprinkle the radishes with salt, toss gently, and serve while warm alongside the chilled jalapeño dip.
Notes
Chef Jenn’s Tips
- Use radishes that are similar in size so they cook at the same rate.
- A grill basket keeps small radishes from falling through the grates.
- Sample the jalapeño before adding it all—heat levels vary.
- Let the dip chill for at least 30 minutes to help the flavors blend.
- Cold dip with warm radishes creates a perfect contrast.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
