Kernels from 3 ears corn, about 1 3/4 cups 1 1/4 cups diced, peeled jicama 1/2 cup thinly sliced green onions 1 large red bell pepper, diced 1 jalapeno, seeded if desired, minced 1 avocado, firm but ripe, diced 2 tablespoons oil 2 tablespoons lime juice 2 tablespoons minced cilantro 1 teaspoon wine vinegar 1 teaspoon salt 3/4 teaspoon ground cumin 3/4 teaspoon sugar

Step 1 Place the corn, jicama, onions, bell pepper, jalapeno, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary. Serve immediately or cover and refrigerate overnight. Stir well before serving.

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