In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.
Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, trimmed, halved, and thinly sliced, jalapeno chile (ribs and seeds removed for less heat, if desired), lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 56.8mg||2 %|
|Potassium 295.6mg||8 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 17.1g|
|Protein 3.3g||5 %|
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Calories per serving: 97
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