1 cup of jicima, diced small
1 cup of Roma tomatoes, small dice
2 tblsp green chilies, small dice
½ cup red onion, chopped small
2-2 tblsp fresh lime juice
¼ tsp kosher salt
freshly ground black pepper, to taste
dash of cayenne pepper, optional
1-2 tblsp thinly sliced basil
Blanch the corn until just cooked, about 5 minutes. Drain and plunge into a cold-water bath. Remove, pat dry and cut the kernels off the cob and mix them with the chopped jicima, tomatoes onion, chilies and lime juice.
Season with salt and pepper and cayenne. Set aside.
Just before serving stir in the sliced basil.