Corn and Radish Salad

1. 1

   In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes.

2. 2

   Remove the ears, and hold under cold water until completely cool.

3. 3

   Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups).

4. 4

   Toss with the radishes, jalapeno, lime juice, and olive oil.

5. 5

   Season generously with salt.

6. 6

   Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.