Corn Salsa with Goat Cheese

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


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


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

It's great without goat cheese too!

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