Avocado and Fresh Corn Salsa Recipe from Mexico

Ingredients

• Kernels from 3 ears of corn, about 1.75 cups or frozen uncooked corn
• 1 large ripe avocado, diced
• 1 1/4 cups peeled and diced jicama
• 1/2 cup thinly sliced green onions
• 1 diced red bell pepper
• 1 minced jalapeño pepper
• 2 tbsp oil
• 2 tbsp lime juice
• 2 tbsp minced cilantro (optional)
• 1 tsp wine vinegar
• 1 tsp salt
• 3/4 tsp ground cumin
• 3/4 tsp sugar