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Festival Corn Salsa

1 cup frozen corn kernels
1 papaya, seeded and diced
1/3 cup diced peeled red onion
1/4 cup lime juice
2 Roma tomatoes, seeded and diced
1 tablespoon grated lime peel
1 1/2 teaspoons crushed garlic
1/3 cup chopped fresh cilantro

1. Combine corn, papaya, onion, lime juice, tomatoes, lime peel and garlic. Refrigerate for 2 hours.
2. Stir in cilantro before serving.

Makes 12 servings.