Jersey Sweet Corn & Tomato Salsa

by Chef Mark Valenza, Triumph Brewery Co.

6 ears Jersey sweet corn (don't cook, just cut corn off cob)
6 Jersey tomatoes, diced
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2 Jersey green Bell peppers, diced
1 cup cilantro, chopped
2 red onions, diced
½ cup lime or lemon juice
4 celery ribs, diced
1 Tbs cumin
½ cup parsley, chopped
Salt & pepper to taste

Mix everything in bowl (preferably glass or ceramic) and refrigerate one hour. Great as an accompaniment with fish, meat, pork or chips.