4 ears of sweet corn
1/2 cup minced red onion
3 green onions
1/2 cup diced celery
1/2 cup diced cucumber
1/2 cup diced jicama
1/2 cup diced red pepper
1 cup loosely packed chopped cilantro
1 minced small jalapeno pepper, seeded & deveined
1 garlic clove, minced
juice of 1 lemon and 1 lime--about 1/4 cup total
1/4 cup olive oil
1/2 teaspoon ground cumin
salt and pepper to taste
1/4 cup Trader Joe's Orange Muscat Champagne vinegar
Husk the corn and grill it over a low fire on the barbecue until it is lightly charred. While the corn cools, chop the vegetables and combine them in a large bowl.
When the corn is cool enough to handle, cut the kernels from the cob, cutting into the cob a little to get the full kernel. Add the corn to the vegetables. Add the lemon and lime juice and spices, along with the orange champagne vinegar if desired.
Taste and adjust flavors.