Cook the corn in boiling water for 30 seconds, refresh under cold, running water and cut off the kernels. You should have about 3/a cup of kernels. In a medium-sized bowl, combine corn with all other ingredients and mix well. (The salsa is best served immediately, but may be made up to 4 hours in advance and stored, covered, in the refrigerator.) Makes about 2 cups. 5 calories per tablespoon: 0 g protein, 0 g fat, 1 g carbohydrate; 3 mg sodium; 0 mg cholesterol. VEG19