Mexi-Corn Salsa - cooking recipe

Ingredients

5 ears fresh yellow corn
1 medium tomato, diced
1 jalapeno pepper, seeded and minced
1 clove garlic, crushed
1 (4 oz.) can chopped green chiles
1/2 c. onion, chopped fine
2 Tbsp. corn oil
2 Tbsp. white vinegar
1/2 tsp. salt

Preparation

Remove husks and silks from corn.
Place ears in boiling water to cover.
Return water to a boil and cook 4 minutes.
Drain and immediately cover ears with ice water.
Drain corn and cut from cob.