Toasted Corn and Cumin Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 20 min Start to finish: 25 min Ingredients:
2 cups corn (from 3 to 4 ears) |
1 tablespoon olive oil |
1/2 lb yellow tomato (1 large), chopped |
1 garlic clove, chopped |
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds |
2 teaspoons fresh lemon juice |
1 teaspoon cumin seeds, toasted |
1/2 teaspoon salt |
6 scallions, finely chopped |
Directions:
1. 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.
2. Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.
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