Title: Corn & jicama salad
 Categories: Salads, Side dish, Vegetables
      Yield: 6 Servings
 
      2 c  Corn kernels, grilled
      1 c  Jicama, diced
    1/4 c  Green onions, sliced
      1 ea Avocado, peeled & cut into
           -- chunks
      1 ea Red bell pepper, diced
      1 ea Jalapeno chile, seeded &
           -- minced
      2 tb Lime juice
      1 tb Corn oil
           Salt & pepper, to taste
 
  In a large serving bowl, toss together all the ingredients & serve.
  
  MARK'S NOTE:  An easy way to grill corn.  Soak the unhusked corn in
  water for 20 minutes.  If using a grill, place the ears in the coals
  right at the edge of your barbecue.  Turn very often.  They should be
  done after 20 minutes, maybe a little less.  Or, bake in a 350F oven
  for the same length of time.  This is my favourite way to cook corn,
  it doesn't taste waterlogged using this method.
  
  "Vegetarian Gourmet" Summer, 1995