Fresh Corn And Salsa

Recipe Ingredients

3/4 cup	46g / 1.6oz	Fresh or frozen kernal corn
2 cups	125g / 4.4oz	Chopped tomatoes
1/4 cup	15g / 0.5oz	Sliced green onions
2 tablespoons	30ml	Minced cilantro
1/2 teaspoon	2.5ml	Garlic powder
1 teaspoon	5ml	Minced jalapeno peppers
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Combine all ingredients in a medium bowl, tossing to coat well. Serve at room temperature.

Refrigerate any leftovers. Makes 4 servings, (3/4 cup each).

Source:
The California Artichoke Advisory Board

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