Corn Salsa

Description

A delicious refreshing salsa to serve with crisp tortilla wedges Have also served this salsa with barbecued Steak and Chicken.

Ingredients

• Kernels from 3 ears corn, about 1 3/4 cups or frozen corn, uncooked
• 1 large avocado, firm but ripe, diced
• 1 ¼ Cups peeled, diced jicama
• ½ Cup thinly sliced green onions
• 1 red bell pepper, diced
• 1 jalapeno pepper, minced
• 2 Tbsp oil
• 2 Tbsp lime juice
• 2 Tbsp minced cilantro, optional
• 1 tsp wine vinegar
• 1 tsp salt
• ¾ tsp ground cumin
• ¾ tsp Sugar

Directions

In a bowl combine all ingredients; toss well to mix. Can be served immediately or refrigerated overnight.