Mexi-Corn Salsa

         Yield: 12 Ounces
Categories: Poultry, Salsas

11 oz Corn, whole kernel -- drained 2 md Tomatoes, Roma, seeded, -- diced 4 oz Chilies, green, chopped -- undrained 1/4 c Onions, green, sliced 2 tb Juice, lemon 1 tb Cilantro, minced 1 sm Pepper, Jalapeno, finely -- chopped 1 sm Garlic, clove, minced 1/4 ts Salt In a small bowl, mix together all of the ingredients, and set aside. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622