Mexi-Corn Salsa Appetizer
Ingredients
- 5 ears fresh yellow corn or use frozen if fresh is unavailable
- 1 medium tomato diced
- 1 small jalapeño pepper seeded and minced
- 1 clove garlic crushed
- 1 4-ounce can green chiles undrained, chopped
- 1/4 cup sliced green onion
- 2 Tbsp olive oil
- 2 Tbsp white vinegar
- 1/2 tsp salt
Instructions
- Boil corn for 4 minutes, drain and cover with ice water.
- Cut corn from cob and combine with remaining ingredients.
- Stir gently, cover and chill.
- Serve with "Scoops" corn chips.