Name: Toasted Corn and Cumin Salsa
Yield: Makes 2 1/2 cups
Ingredients: 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 jalapeño chile, including seeds; 2 teaspoons fresh lemon juice; 1 teaspoon cumin seeds, toasted; 1/2 teaspoon salt; 6 scallions, finely chopped

Active time: 20 min Start to finish: 25 min

Recipe information

Yield
Makes 2 1/2 cups

Ingredients

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 jalapeño chile, including seeds

2 teaspoons fresh lemon juice

1 teaspoon cumin seeds, toasted

1/2 teaspoon salt

6 scallions, finely chopped

Preparation

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

TagsSalsa Condiment Mexican Latin American Corn Vegetable Tomato Lemon Citrus Fruit Jalapeño Chile Dinner Lunch Gluten Free Nut Free Dairy Free Vegan Vegetarian Easy Quick Saute Blender Gourmet

Recipe notes

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