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Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces.
Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes.
To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.
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