Ingredients
| 1 | cob sweet corn |
| 1/4 | cup cilantro, diced |
| 3 | garlic cloves, diced |
| 1 | jalapeno, diced |
| juice of ½ lime | |
| 3/4 | cup yellow or red onion, diced |
| 2 | cups fresh tomatoes, chopped |
| 1/4 | teaspoon salt |
| tortilla chips |
Instructions
Cut cooked corn off the cob. Toss all ingredients except for chips in a bowl. Serve fresh with tortilla chips. Store refrigerated up to 3 days. Yield: 4 cups
