Mexican Corn Salsa

Ingredients:
1 can corn (drain it)
1 tomato (abt 120g - diced it)
1 lime (the zest & the juice)
3 stalks green onions (chopped finely)
1 small bunch coriander (chopped finely)
1 onion (diced it) - optional
1/2 tsp McCormick black peppercorn
A pinch of salt

Method:
1. Combine all the ingredients and keep in fridge for at least 30 mins before serving it.

Note:
It is quite sour because I squeezed the juice from the whole lime, but I like it. If you don't like it so sour, squeeze half first to taste. You may want to add 1/2 tsp sugar to mix with the lime juice if you wish to.