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
Need to make a substitution?
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.