This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.
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, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.