Simple Toasted Corn and Cumin Salsa

• 2 cups corn kernels (frozen, or cut from 3 to 4 ears)
• 1 tablespoon olive oil
• 1 large yellow tomatoes, chopped (about 1/2 pound)
• 1 garlic clove
• 1 chopped fresh jalapeno pepper, seeds included if desired (approximate, this is to taste)
• 2 teaspoons fresh lemon juice
• 1 teaspoon cumin seed, toasted and cooled
• salt (to taste)
• 6 scallions, finely chopped

1. Cook the corn in olive oil in a 12-inch heavy skillet over moderate heat, stirring frequently, for about 10 minutes or until golden brown.
2. Transfer to a bowl, and let cool for 5 minutes.
3. Puree tomato, garlic, and jalapeno (to taste) with lemon juice, cumin, and salt in a blender or food processor until smooth.
4. Combine puree with corn, and stir in chopped scallions.
5. Let sit, if desired, to allow flavors to meld and scallion flavor to tone down a bit.

corn kernels, olive oil, yellow tomatoes, garlic, jalapeno pepper, lemon juice, cumin, salt, scallions

Taken from www.food.com/recipe/simple-toasted-corn-and-cumin-salsa-181290 (may not work)