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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 jalapeño chiles, stems and seeds removed, diced
2 tablespoons lime juice
¼ cup cilantro leaves, finely chopped
3 spring onions, finely chopped
¼ 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, jalapeño and ¼ 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.