Toasted Corn and Cumin Salsa

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Toasted Corn and Cumin Salsa

 

2 cups corn from 3 to 4 ears

1 tablespoon olive oil

1/2 pound yellow tomato, 1 large, chopped

1 garlic clove, chopped

1 to 2 teaspoons chopped fresh jalapeno, including seeds

2 teaspoons fresh lemon juice

1 teaspoon cumin seeds, toasted

1/2 teaspoon salt

6 scallions, finely chopped

 

Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring

frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5

minutes.

Puree tomato, garlic, and jalapeno with lemon juice, cumin, and salt in a

blender until smooth, then stir into corn along with scallions.

Yields 2 1/2 cups.

 

 

 

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