Corn Salsa

This corn salsa is very FAST.

2 cups corn kernals (3-4 ears of corn)

5 Tblspns chopped fresh cilantro

3 green onions, thinly sliced

3 Tbspns fresh lime juice

1 fresh jalepeno, seeded and minced

Boil water in a pan.  Add the corn kernals and cook for a minute or two.  Drain and let cool.   Add everything else and mix.  Add salt and pepper to taste if desired.  Serving size is between 2 - 3 cups.

I usually serve this over chicken & cheese quesadillas, but it goes well with fish quesadillas too.

This recipe was found in "Williams-Sonoma Complete Seasons Cookbook".  I bought it at a second hand book store for $4.00.  This salsa has become a family favorite.