Corn and Radish Salad
- Serves 4
- Prep time: 20 minutes
- Total time: 20 minutes
Ingredients
- 4 ears corn
- 6 radishes
- Jalapeño chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Coarse salt
Directions
- 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, trimmed, halved, and thinly sliced, jalapeño chile (ribs and seeds removed for less heat, if desired), lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.
Source: Everyday Food - Issue 14, July/August 2004, Page 88.