Ingredients

4 ears corn, husked and washed

6 radishes, sliced thinly

1 jalapeno, finely chopped with ribs and seeds removed

2 tablespoons fresh lime juice

1 tablespoon olive oil

Preparation

  1. In a large pot, boil and cook corn until fragrant and tender (8-12 minutes). Dunk in ice water.

  2. Cut corn off ears, yielding about 2 cups.

  3. Toss in radishes, jalapeno, lime juice, olive oil and sprinkle with coarse salt.

  4. Serve at room temperature or chilled.