Corn Salsa with Cumin Recipe from: Small Food Who doesn't like fresh corn and even when it's not at it's at it's prime you can create a lovely corny taste by roasting it in a hot oven. This corn "salsa" is a real treat when the corn first comes in and everyone enjoys an early taste of summer. A bit of an unusal party "dip". 3 ears of corn 2 tablespoons olive oil 2 teaspoons ground cumin 2 jalapeno chiles, stems and seeds removed, diced 2 tablespoons lime juice 1/4 cup cilantro leaves, finely chopped 3 spring onions, finely chopped 1/4 cup plum tomatoes, semi-dried and diced Preheat the oven to moderately hot 400°F. Cut the kernels from the cob with a sharp knife -- you will need 2 cups of kernels. Combine the corn with the oil, cumin, jalapeno and 1/4 cup water, and place in a baking dish. Cook in the oven for 30 minutes, or until the corn begins to brown slightly. Combine the corn with the tomato, lime juice, cilantro and spring onions. Season.