Title: Mexi-Corn Salsa
Categories: Poultry Salsa
Yield: 12 Ounces

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

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