Name: Mexi-Corn Salsa
Ingredients: 11 oz Corn; whole kernel; 2 tb Juice; lemon; Drained; 1 tb Cilantro; minced; 2 md Tomatoes; Roma, seeded; 1 sm Pepper; jalapeno, finely; Diced; Chopped; 4 oz Chilies; green, chopped; 1 sm Garlic; clove, minced; Undrained; 1/4 ts Salt; 1/4 c Onions; green, sliced

Mark well, that the desire I have spoken of must be thoroughly disinterested. If a man can detect, after the most earnest self-examination, any other motive than the glory of God and the good of souls in his seeking the [pastorate], he better turn aside from it at once; for the Lord will abhor the bringing of buyers and sellers into his temple: the introduction of anything mercenary, even in the smallest degree, will be like the fly in the pot of ointment, and will spoil it all.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Salsa	12	servings

INGREDIENTS

11	oz	Corn; whole kernel
2	tb	Juice; lemon
		Drained
1	tb	Cilantro; minced
2	md	Tomatoes; Roma, seeded
1	sm	Pepper; jalapeno, finely
		Diced
		Chopped
4	oz	Chilies; green, chopped
1	sm	Garlic; clove, minced
		Undrained
1/4	ts	Salt
1/4	c	Onions; green, sliced

INSTRUCTIONS

In a small bowl, mix together all of the ingredients, and set aside.
Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery"
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