Makes 2 cups
1 cup peeled and finely diced jicama
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
3 large ears of corn
Combine jicama and next 5 ingredients.
Remove husks from corn; brush with olive oil. Grill corn over medium-high heat (350° to 400°) for 15 to 20 minutes, turning frequently. Let cool.
Cut corn from cob. Toss with jicama mixture.