Categories: Corn, Radishes, Salads, September2010, Summer

Ingredients

• 4 ears corn
• 6 radishes, trimmed, halved, and thinly sliced
• 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Coarse salt

Directions

1. In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.

2. Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno chile, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.

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