Raw Corn and Radish Salad With Spicy Lime Dressing

This recipe originally came from Food and Wine Magazine's website, but my friend, Kendra, changed it up a little bit. It is so fresh and delicious tasting.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons lime juice, fresh
• 1  small  jalapeno, seeded and coarsely chopped
• 1 (1 g) packet Splenda sugar substitute
• 1⁄4 teaspoon cumin
• 1⁄4 cup  vegetable oil
• 1⁄4 teaspoon cayenne pepper
•  kosher salt & freshly ground black pepper, to taste
• 4  cups corn kernels (about 4 ears)
• 6  medium radishes, halved and thinly sliced crosswise
• 1⁄2 cup cilantro, coarsely chopped

Directions

1. In a bowl, blend lime juice, Splenda, cumin.
2. Add the oil to the mixture and then season with salt and pepper.
3. In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
4. Cut kernels off of corn cob and put in a bowl.
5. Add radishes, cilantro, and dressing to the corn.
6. Season with more salt and pepper, if necessary.