August means fresh, sweet corn. White or yellow, I don’t care, as long as fresh and sweet are the optimal words. Grilled, boiled or raw I’ll take it any way I can get it. The crunch and texture are music to my mouth, harmony abounds. Let’s eat!

This recipe is simple, colorful and delicious! It combines corn (fresh and uncooked!), crispy, crunchy jicama – like a radish or turnip without the bite, sometime referred to as a Mexican potato, with a flavor akin to a pear or apple, this adds a wonderful complement to the corn. Also making an appearance are Anaheim peppers – sweet with just a hint of heat, red onion and sweet red bell pepper. Finish with freshly chopped cilantro, a splash of white vinegar, canola oil and a pinch of ground cumin for earthiness. Salt, pepper and a dash of Tabasco are all that is required to complete this festive salad!

And for a wonderfully rustic alternative, try brushing the ears of corn (after the husk is removed) with a little oil, salt and pepper, and place on the grill to lightly caramelize; cool and remove the kernels and get on it!

You may also try this recipe as an accompaniment/relish to a summer entrée; grilled fish, chicken or meat with be nicely represented with this corn relish as a hearty addition.