Corn and Radish Salad

• Coarse salt
• 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

1. In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes.
2. Remove the ears, and hold under cold water until completely cool.
3. Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups).
4. Toss with the radishes, jalapeno, lime juice, and olive oil.
5. Season generously with salt.
6. Serve chilled or at room temperature.

salt, corn, radishes, jalapeno chile, lime juice, olive oil

Taken from www.epicurious.com/recipes/food/views/corn-and-radish-salad-383225 (may not work)