Simple Toasted Corn And Cumin Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups corn kernels (frozen, or cut from 3 to 4 ears)
• 1 tablespoon olive oil
• 1 large yellow tomatoes, chopped (about 1/2 pound)
• 1 garlic clove
• 1 chopped fresh jalapeno pepper, seeds included if desired (approximate, this is to taste)
• 2 teaspoons fresh lemon juice
• 1 teaspoon cumin seed, toasted and cooled
• salt (to taste)
• 6 scallions, finely chopped

Recipe

• 1 cook the corn in olive oil in a 12-inch heavy skillet over moderate heat, stirring frequently, for about 10 minutes or until golden brown.
• 2 transfer to a bowl, and let cool for 5 minutes.
• 3 puree tomato, garlic, and jalapeno (to taste) with lemon juice, cumin, and salt in a blender or food processor until smooth.
• 4 combine puree with corn, and stir in chopped scallions.
• 5 let sit, if desired, to allow flavors to meld and scallion flavor to tone down a bit.