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Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing

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


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. Divide evenly between six plates and garnish with peppers and pinon.

Source: www.foodnetwork.com