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4 cups watermelon, small pieces
1 cup fresh corn from cob (may substitute frozen and thawed)
1/2 cup chopped red onion, small pieces
1/2 cup chopped daikon radish, small pieces
1/2 cup chopped jicama, small pieces
1 cup finely chopped bell pepper
2 tablespoons zested jalapeno pepper, optional

If using fresh corn off the cob, blanch it for 10 seconds in boiling water. If using frozen corn, just allow it to thaw. Break up the watermelon into small pieces and remove seeds. Toss all of the ingredients gently so that watermelon doesn’t turn to mush. Refrigerate for at least an hour before serving. Serve with blue corn tortilla chips. Yields almost 8 cups.

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