Instructions: To make the dressing: Combine lime juice, mayonnaise, chili powder and salt

In a medium glass or ceramic bowl. With a whisk or an immersion blender, incorporate the oil. Stir in the cilantro and jalapeno.

To make the slaw: Cook the ear of corn in boiling water for about 3 minutes.

Remove from heat and cool; cut the kernels from the cob. In a large serving bowl toss the kernels, jicama, savoy cabbage, papaya or mango and red bell pepper with the dressing.

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