Corn Radish Salad With Chile-Jalapeño Dressing

For those of you who have not had Lake Mattamuskeet onions, they are super sweet! They're sweeter than Vidalia onions and not as moist so they keep a little longer. This recipe can be modified to be used as a topping on grilled fish or chicken. You can also mix it in with your favorite greens for a big lunch salad. 

Ingredients:
4 ears of raw sweet corn, husked and silk removed
10 to 12 radishes, thinly sliced
1/2 cup either thinly-sliced or small-diced Lake Mattamuskeet onion
1/2 to 3/4 cup coarsely-chopped cilantro leaves
1/2 to 1 jalapeno chile pepper (or long hot pepper) seeded and coarsely-chopped
3 tablespoons fresh-squeezed lime juice
3 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

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