Mango, Jicama, And Corn Salad - cooking recipe

Ingredients

6 ears corn
6 small mangoes, peeled, pitted, and coarsely chopped
1 cup chopped red onion
2 lbs peeled chopped jicama
1/2 cup fresh cilantro
1/2 cup fresh lime juice

Preparation

Cook the corn in a pot of boiling water for 2 minutes.
Remove from water and let cool.
Harvest about 4 cups of corn kernels from the ears.
Place in a medium bowl.
Add remaining ingredients and toss just to combine.
Season with salt and pepper, to taste.
Cover and chill 2 hours before serving.