I also made this corn salsa for our Deadwood party. It too was very yummy.
2 cups fresh corn kernels (or frozen kernels, thawed)
4 oz. can green chilies
1 jalapeno pepper, seeded and finely minced
½ green bell pepper, seeded and diced
¼ cup green onions, chopped w/tops
2 TBS White Vinegar
1 TBS Vegetable Oil
¼ tsp. kosher salt
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Serve with tortilla chips.