Toasted Corn Salsa

• 4 1/2 teaspoons extra-virgin olive oil
• 2 ears corn, kernels removed
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1/2 jalapeno chile, stemmed, seeded, and minced (see note above)
• 1 scallion, sliced thin
• 2 garlic cloves, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and pepper

1. Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
2. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
3. Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, -jalapeno, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Cover and refrigerate until the flavors have blended, about 1 hour.
5. Season with salt and pepper to taste before serving.

extravirgin olive oil, corn, red bell pepper, jalapeno chile, scallion, garlic, lime juice, fresh cilantro, ground cumin, salt

Taken from cooking.nytimes.com/recipes/1015134 (may not work)