Toasted Corn and Cumin Salsa

Recipe from: Gourmet, July 2001 
Servings: 2 1/2 cups

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

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.

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