Roasted Corn Salsa

• 3 cups fresh corn (about 3 ears)
• 4 scallions, white and green parts separated
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 1/2 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 2 plum tomatoes, finely diced
• 1-2 Jalopeno chilies
• 1/4 cup chopped cilantro
• lime wedges for garnish

1. heat a dry large cast iron skillet over moderately high heat until hot, then pan-roast the corn, stirring occassionally, until golden brown, 8-10 min.
2. cook white parts of scallions in butter w. garlic, 1 tsp salt, 1/2 tsp each cumin and chili powder, and 1/4 tsp pepper in skillet, over moderate heat, stirring, until scallions are tender, 3-4 min. Remove from heat and stir in corn, etc

fresh corn, scallions, butter, garlic, kosher salt, ground cumin, chili powder, black pepper, tomatoes, chilies, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/roasted-corn-salsa-50045264 (may not work)