INGREDIENTS
4 ears of corn
6 radishes, trimmed, halved, and thinly sliced
1 jalapeno chile, finely chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
coarse salt
METHOD
In a large pot of boiling salted water, cook corn until fragrant and tender, about 8 to 12 minutes. Remove ears, and hold under cold water until completely cool. Working in a large bowl, slice kernels from cob (to yield about two cups)
Toss corn kernels with radishes, jalapeno chile, lime juice, and olive oil. Season with coarse salt.
Serves four
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