Ingredients

• 6 ears of corn
• 2 jicama
• 1 red pepper, finely diced
• 1 yellow pepper, finely diced
• 3 baby spinach
• 2 tablespoons pine nuts
• Juice of 3 limes
• 2 tablespoons tequila
• 1 teaspoon white wine vinegar
• 1/2 cup olive oil
• 1 pinch cumin
• 1 pinch cayenne

Instructions

1. Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
2. Divide evenly between six plates and garnish with peppers and pinon.