Corn and Radish Salad

Corn and Radish Salad
member submitted at the 2011 CSA potluck, from Martha Stewart Everyday Food

Ingredients:

• 4 ears corn
• 6 radishes
• 1 jalapeno pepper
• 2 tablespoons lime juice
• 1 tablespoon olive oil

Directions:

1. Boil ears of corn in salted water for 8-12 minutes.  Remove ears and hold under cold running water until cool.
2. In  a large bowl, slice kernels from cob (yield about 2 cups).
3. Toss 6 radishes, trimmed, halved and thinly sliced with 1 jalapeno finely chopped (ribs and seeds removed for less heat, if desired), 2 tablespoons lime juice and 1 tablespoon olive oil.
4. Season with coarse salt.
5. Serve chilled or at room temperature.