Corn And Radish Salad

1. 1

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

2. 2

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

3. 3

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

4. 4

   4. Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.