Ingredients: 1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob 2 tablespoons olive oil, divided 1 large yam, peeled and diced into 1/2-inch cubes ¼ cup red onion, finely chopped 2 tablespoons cilantro, chopped 1 serrano chile, stemmed, and finely chopped 1 red or green apple, diced 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware) 1 lime, juiced Salt and pepper to taste Directions: In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve. Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool. Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed to roast evenly. Set aside. Chop onions, cilantro, and serrano chile. Dice apple and avocado. In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste. Serve with tostadas if serving as an appetizer.