Corn Salad with Radishes, Jalapeno, and Lime



3 cup(s) (about 3 large ears) fresh corn kernels
6 radishes, thinly sliced
1/2 jalapeno, seeded and ribs removed, finely chopped
3 tablespoon(s) fresh lime juice
2 tablespoon(s) fresh cilantro leaves, coarsely chopped
1 1/2 tablespoon(s) olive oil

1. 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.

Yield: 4 servings

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