Mango, Jicama and Corn Salad

Ingredients

 * 6 ears fresh corn
 * 6 small mangoes, peeled, pitted and coarsely chopped
 * 2 lbs jícama, peeled and chopped
 * 1 cup chopped red onion
 * ½ cup fresh chopped cilantro
 * ½ cup fresh lime juice

Directions

 * 1) Cook corn in pot of boiling salted water 2 minutes.
 * 2) Drain and cool corn.
 * 3) Cut off enough kernels to measure 4 cups (reserve remaining corn for another use).
 * 4) Place corn in medium bowl.
 * 5) Add mangoes, jícama, red onion, cilantro and lime juice.
 * 6) Toss to combine.
 * 7) Season to taste with salt and pepper.
 * 8) Cover and refrigerate until cold.
 * 9) Can be prepared 3 hours ahead.
 * 10) Serve cold.