3 cups fresh corn kernels (about 5 ears)
6 small radishes, very thinly sliced
½ jalapeño, seeded and finely chopped
Handful of cilantro, roughly chopped
3 tablespoons fresh lime juice
1½ tablespoon olive oil (optional)
In a medium bowl, combine the corn, radishes, jalapeño, cilantro, lime juice and oil (if using); season with salt and toss to combine. Check the seasonings and serve. The salad can be refrigerated, covered, for up to a day, but is best eaten soon after tossing because it loses its crunch and the radishes start to bleed.