4 medium radishes, trimmed and very thinly sliced, or 1 medium fresh poblano chile pepper, seeded and cut into thin bite-size strips (see Tip)
¼ cup thinly sliced scallions (2)
¼ cup chopped fresh cilantro (optional)
1½ cups fresh raspberries
1 medium avocado, halved, seeded, peeled, and coarsely chopped
Whisk together lime juice, oil, salt, and black (or cayenne) pepper in a medium bowl. If using ears of corn, cut kernels from cobs. Add corn, radishes (or chile pepper), scallions, and, if desired, cilantro to lime mixture. Toss until well coated. Add raspberries and avocado; stir gently to combine. Serve immediately.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.