Corn Salsa with Goat Cheese



Corn Salsa with Goat Cheese
(makes about 2 cups)
(from Rick Rodger's "Dip It!")

Ingredients:

1 cup cooked corn
4 medium sized tomatoes, peeled, seeded and chopped
Handful of chives, chopped
Handful of cilantro, chopped
1 small garlic clove, minced
3 ounces goat cheese, crumbled

Directions:

Mix everything together. Season with salt and pepper if desired. Refridgerate for minimum 1 hour before serving.

No comments: