Toasted Corn and Cumin Salsa

• 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 jalapeno chile, including seeds
• 2 teaspoons fresh lemon juice
• 1 teaspoon cumin seeds, toasted
• 1/2 teaspoon salt
• 6 scallions, finely chopped

1. Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes.
2. Transfer to a bowl and cool 5 minutes.
3. Puree tomato, garlic, and jalapeno with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.

corn, olive oil, tomato, garlic, jalapeno chile, lemon juice, cumin seeds, salt, scallions

Taken from www.epicurious.com/recipes/food/views/toasted-corn-and-cumin-salsa-105239 (may not work)