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Corn and Radish Salad with Jalapeno and Lime (Jane
Sperber)
4 cups fresh corn kernels (cut from 4 ears)
3/4
cup thinly sliced radishes
6 Tbs. chopped fresh
cilantro
3 1/2 Tbs. fresh lime juice
3 Tbs. olive
oil
2 green onions, chopped
2 Tbs. minced seeded
jalapeno chilies
Combine all ingredients in large bowl.
Season with salt and pepper. (Can be made 1 day ahead.
Refrigerate; bring to room temperature before serving.) From
Bon
Appetit, 8/2001.
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