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