Corn and Radish Salad
member submitted at the 2011 CSA potluck, from Martha Stewart Everyday Food
- 4 ears corn
- 6 radishes
- 1 jalapeno pepper
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Boil ears of corn in salted water for 8-12 minutes. Remove ears and hold under cold running water until cool.
- In a large bowl, slice kernels from cob (yield about 2 cups).
- 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.
- Season with coarse salt.
- Serve chilled or at room temperature.