Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. Place cut-off corn kernels in a large bowl.
Add sliced radishes, diced onion, and cilantro leaves to the corn kernels; set aside.
In a blender, puree the chile pepper, lime juice, honey, and olive oil. Add lime juice mixture to the bowl with the corn kernels. Season to taste with salt.
Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Variation: If making this salad when fresh corn is out of season, substitute thawed frozen sweet corn.
Makes about 5 or 6 servings.
* Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."
Corn Radish Salad with Chile-Jalapeno Dressing Recipe: https://whatscookingamerica.net/Salad/CornRadishSalad.htm