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
- 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.
- Transfer to a bowl, and let cool for 5 minutes.
- Puree tomato, garlic, and jalapeno (to taste) with lemon juice, cumin, and salt in a blender or food processor until smooth.
- Combine puree with corn, and stir in chopped scallions.
- 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)