TOASTED CORN AND CUMIN SALSA

I'm a Fan Too

0

FAN

Reference:

Gourmet, July 2001 The Last Touch

Prep:

Active time: 20 min Start to finish: 25 min

Servings:

Makes 2 1/2 cups.

Add to My Recipes

Print Recipe

Please wait...

Submitted by:

Foodie

Ingredients

cups corn (from 3 to 4 ears)

tbsp olive oil

1/2

lb yellow tomato (1 large), chopped

garlic clove, chopped

to 2 tsp chopped fresh jalapeño chile, including seeds

tsp fresh lemon juice

tsp cumin seeds, toasted

1/2

tsp salt

scallions, finely chopped

Directions

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.

Upload Image

Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions

Upload Image

Add a Review

Comments

Related Recipes

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE HUMMUS WITH TOASTED PINE NUTS CUMIN SEEDS AND PARSLEY OIL GRILLED CUMIN CHICKEN BREASTS WITH AVOCADO SALSA CUMIN PECAN CORN BREAD TOASTED JALAPENO CORN BREAD CORN BREAD APRICOT AND TOASTED PUMPKIN SEED DRESSING

Search