Corn and Tomato Salsa

Recipe by Anna Gill

Serves 4

2 cups cooked corn kernels (about 4-5 ears)
3 ripe, firm meaty tomatoes, diced
1 large jalapeño, deseeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

1. Combine all ingredients in a medium bowl and gently mix together.
2. Cover and let stand for 15 to 20 minutes to allow the flavors to meld.
3. Mix gently a second time and serve.