Simple Toasted Corn and Cumin Salsa

1. 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. 2

   Transfer to a bowl, and let cool for 5 minutes.

3. 3

   Puree tomato, garlic, and jalapeno (to taste) with lemon juice, cumin, and salt in a blender or food processor until smooth.

4. 4

   Combine puree with corn, and stir in chopped scallions.

5. 5

   Let sit, if desired, to allow flavors to meld and scallion flavor to tone down a bit.

* Per serving · 4 servings · Values may vary.

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