Mexi-corn salsa
Yield: 12 Ounces
Ingredients:
- 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
Instructions:
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
