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Mexi-corn Salsa

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      Title: MEXI-CORN SALSA
 Categories: Poultry, Salsa, Finalist
      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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