Roasted Corn - Tomato Salad

• 5-6 Ears of Sweet Corn on the Cobbs or frozen package kernels
• 6 Plum Roma Tomatoes
• 1 Large Jicama
• 1 tblsp Chopped Clintros
• juice of 2 Limes
• 1/8tsp paprika
• pinch of Cumin
• 2 jalapenos, seeded
• Season to taste...Salt
• Garnish: with Cilantro

1. Roast corn on cobb in the oven or char broiled until slightly toated. Let rest and cool in the refrigration.
2. While it's cooling down dice the Roma Tomatoes into 1/2inch. Peeled and diced the Jicama 1/2inch also and wash the clintro and chopped.
3. Cut open the 2 Japenos and discard the seeds and 1/4inch diced the Japenos.
4. Mix all the ingredients in a mixing bowl.
5. Remove Kernels from the cobb
6. Cut limes in halves and squeeze jusices into the bowl, 1/8tsp of paprika and a pinch of Cumin to the ingredients. Season to taste with Salt.
7. Preparation time is 12-15minutes.

sweet, tomatoes, jicama, paprika, cumin, jalapenos, season, cilantro

Taken from www.epicurious.com/recipes/member/views/roasted-corn-tomato-salad-1202556 (may not work)