Corn Salsa

 2 Cups Frozen corn
2 tbsp Seeded minced Jalapeno Chile
1/2 cups Red Bell Pepper, Cut into small dice
2 tsp Cilantro
1/4 cups Red Onion, Cut into small dice
pinch of salt
pinch of ground Black Pepper
1 tomato, seeded cut into medium dice (about 3/4 cups)
1 small can V-8 Juice (about 1/2 cups)



In a dry fry-pan toast the corn over medium heat until lightly browned.
Mix the corn with all the other ingredients in a small bowl. Hold at room temperature for at least an hour before serving.