Mexi-Corn Salsa

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