Roasted Corn and Cumin Salsa
Shaaron Honeycutt
ingredients
- 4 ears fresh corn
- 1 tablespoon olive oil
- 1 large tomato (about 1/2 lb), preferably yellow, chopped into chunks
- 1 garlic clove, chopped
- 1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
- 2 teaspoons fresh lemon or lime juice
- 1 teaspoon cumin seeds, toasted
- 1/2 teaspoon salt
- 6 scallions (green onions), finely chopped
directions
- 1
Husk and oil corn, then roast on grill until lightly browned. (alternately: cook approx 2 cups corn kernels 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.
- 2
Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender or food processor until smooth, then stir into corn along with scallions. Optional: add peeled and cubed ripe avocado at the last minute.
Source: Shaaron Honeycutt
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