Corn & Jicama Salsa

2 cups fresh corn kernels (about 4 ears)

1 cup finely chopped peeled tomato

½ cup finely chopped peeled jicama

¼ cup chopped onion

1 can (4 oz) chopped green chilis, drained

2 Tablespoon minced fresh cilantro

2 Tablespoon freshly squeezed lime juice

¼ teaspoon salt

¼ tsp pepper

¼ tsp cumin

In a large bowl, combine all ingredients. Toss to mix.

Enjoy with baked tortilla chips, on black bean burritos, enchiladas, or grilled chicken or fish.