2 tablespoons fresh lime juice
1 small jalapeno, seeded and finely chopped
1 tablespoon Agave syrup
1/4 teaspoon cumin
2 tablespoons olive oil (more or less...original recipe called for 1/4 cup, but I thought it was too much)
freshly ground black pepper
4 cups fresh sweet corn, cut from the cobs
6 medium radishes, thinly sliced (I used my mandoline slicer.)
1/2 cup flat-leaf parsley, coarsely chopped (but, I think that cilantro would be a good flavor pairing, too)
1/4 small red onion, finely diced
Whisk together lime juice, jalapeno, Agave, cumin and olive oil.
Season with salt and pepper.
In a large bowl, combine the corn, radishes, parsley, and red onion.
Toss with the dressing.
Season with additional salt and pepper, if needed.(Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving.) Serves 4.