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

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