Tomato-Corn Salsa

• 2 cups fresh corn kernels, from 2 or 3 ears of corn, or frozen kernels
• 2 large ripe tomatoes, cut into 1/4-inch dice
• 1/3 cup peeled and diced jicama
• 1/3 cup diced onion
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/3 cup fresh lime juice
• 1 teaspoon ground cumin
• 1 jalapeno, halved, seeded, and minced
• 1 clove garlic, minced
• 3/4 teaspoon salt

1. Bring water to a boil in a small saucepan over medium heat.
2. Add the com and simmer for 2 minutes.
3. Drain, rinse under cold water to stop the cooking, and drain again.
4. Pat dry with paper towels.
5. Combine the com, tomatoes, jicama, onion, cilantro, lime juice, cumin, jalapeno, garlic, and salt.
6. Stir well, cover with plastic wrap, and put aside at room temperature for 1 to 2 hours.

corn kernels, tomatoes, jicama, onion, fresh cilantro, lime juice, ground cumin, clove garlic, salt

Taken from www.cookstr.com/recipes/tomato-corn-salsa (may not work)