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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, July 2001
Servings: 2 ½ cups
2 cups corn from 3 to 4 ears
1 tablespoon olive oil
½ pound 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
½ 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.
Purée tomato, garlic, and jalapeņo with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.