Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.
5 ears yellow corn
2 cups diced seeded tomato (about 2 small)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/3 cup diced peeled jícama
1/4 cup peeled diced avocado
1/3 cup finely chopped red onion
3 tablespoons finely chopped fresh cilantro
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 1/2 teaspoons extra-virgin olive oil
How to Make It
Preheat oven to 475°.
Remove husks from corn. Scrub silks from corn.
Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
Combine corn, tomato, and remaining ingredients, stirring well.