Toasted Corn and Cumin Salsa Recipe-July 2024-www.zdask.com

　　Active time: 20 min Start to finish: 25 min

Ingredients

Makes 2 1/2 cups

　　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

Step 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.

Step 2

Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.