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
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.