1 can (16 oz.) whole kernel corn, drained
Salsa: combine first seven ingredients in large bowl; cover and refrigerate at least 30 minutes.
Sprinkle both sides of chicken with Fajita Seasoning. Grill 4 to 6 inches from heat for 15 to 20 minutes or until done. Serve with Corn-Olive Salsa.
Makes 6 servings
Watkins Independent Associate #099046N
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