Ingredients
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 TBSP chopped fresh cilantro
3 1/2 TBSP fresh lime juice
3 TBSP olive oil
2 green onions, chopped
2 TBSP minced, seeded jalapeno chilies
If Nana uses 10 ears of corn, she uses 3-4 bunches of radishes. For 12 ears of corn she uses 6 bunches of radishes and twelve jalapenos.
Preparation
Nana blanches corn in boiling water (not salted) after you take it off the cob. Leave in for a minute or so. This way they are not totally raw. Combine all ingredients in large bowl. Season with salt and pepper. Can be made 2 day ahead. Bring to room temp before serving.
