Mexi-Corn Salsa

----------------- Meal-Master ------------------

Title: Mexi-Corn Salsa
Categories: Poultry, Salsas, 1990 Dccc, Finalist
Servings: 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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