Simple Toasted Corn and Cumin Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A recent discovery, this immediately became a house favorite(try it on cheese grits). I've prepared this substituting plain, ground cumin for the toasted and ground whole cumin and Tabasco jalapeno sauce for the pepper. A little chopped, fresh cilantro really brings it to life! Ideally, I think this needs to sit for a couple pf hours so the flavors can blend and the the scallions can become a little less powerful. If you're going to serve it right away, you might want to reduce the number of scallions. From the 2002 edition of Best of Gourmet . 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 |
Directions:
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.
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