Toasted Corn Salsa

1. 1

   Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.

2. 2

   Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

3. 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. 4

   Cover and refrigerate until the flavors have blended, about 1 hour.

5. 5

   Season with salt and pepper to taste before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.