Corn Salad with Radishes and Jalapeno:
3 cups fresh corn kernels (about 3-4 ears of corns)
6 radishes, thinly sliced
½ jalapeno, seeded and ribs removed, finely chopped
3 tbsp fresh lime juice
2 tbsp coarsely chopped fresh cilantro
1 ½ tbsp olive oil
Combine all ingredients in a medium bowl and season with salt to taste. The salad can be stored covered in the refrigerator for up to 1 day.