recipe corn ans radish



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.