Corn and Jicama Salsa

3 ears fresh sweet corn
1 cup jicama, diced small
1 cup tomatoes, diced small
1/2 cup minced red onion
2 Tblsp. canned, chopped green chilies
2 -3 Tblsp. fresh lime juice
1/4 tsp. salt
Black pepper to taste
Dash of cayenne pepper
1-2 Tblsp. basil, thinly sliced

Quickly blanch corn until just cooked, about 5 to 7 minutes.  Drain and immediately plunge into cold-water bath.  Remove and pat dry.  Cut kernels off corn cob and in large bowl, mix with jicama, tomato, onion, chilies and lime juice.  Season with salt, black pepper and a dash of cayenne pepper to taste.  Set aside.  (Stir in thinly sliced basil just before serving).  Makes about 4 cups of salsa.  Try this on fish tacos!

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