Corn and Radish Salad
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2004
- 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
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.
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.