Corn and Radish Salad With Spicy Lime Dressing

Years ago I discovered that raw corn is absolutely delicious in a salad. When you have had enough ears of roasted or steamed corn, why not try a cooler approach? Make this crunchy salad while fresh corn is at its peak. The recipe, by Nick Fauchald, was posted on Food and Wine's Website.

2 tbl. fresh lime juice

1 small jalapeno, seeded and coarsely chopped

1 1/2 tsp. honey

1/4 tsp. cumin

1/4 cup vegetable oil

Kosher salt and freshly ground pepper

4 cups fresh corn kernels (about 5 ears depending on size)

6 medium radishes, halved and thinly sliced crosswise

1/2 cup coarsely chopped flat leaf parsley

1/4 small red onion, thinly sliced

In a blender, puree the lime juice, jalapeno, honey and cumin. With the machine on, add the oil. Season with salt and pepper.

In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

Serves 4