Corn Salsa

Stir together:

• 3 cups corn kernels freshly cooked or frozen, thawed, and drained
• 1 cup chopped onion
• 2 Roma tomatoes, diced small optional
• ½ cup finely chopped fresh cilantro
• 1-2 medium jalapeño peppers, finely chopped
• ¼ cup lime juice
• 1 Tbsp. apple cider vinegar
• ⅛ tsp. chili powder
• ⅛ tsp. ground cumin
• ½ tsp. salt

Cover and refrigerate for at least half an hour before serving.