Blackened Corn And Jicama Pico De Gallo

• 2 cups fresh corn kernels
• 2 cups peeled, chopped jicama
• 1 cup diced red onion
• 1 cup small diced white onion
• 1 cup small diced red bell pepper
• 1/2 cup small diced green bell pepper
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 1 1/2 tablespoons salt
• 2 teaspoons ground cumin
• 2 teaspoons ground black pepper
• 1 teaspoon red wine vinegar
• 1 teaspoon chili powder
• 2 cups fresh cilantro leaves, finely chopped
• 1 1/2 cups small diced tomatoes
• 1 lime, zested and juiced

1. Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
2. Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

corn kernels, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, ground cumin, ground black pepper, red wine vinegar, chili powder, fresh cilantro, tomatoes, lime

Taken from www.allrecipes.com/recipe/238595/blackened-corn-and-jicama-pico-de-gallo/ (may not work)