Sometimes I like a change from the standard tomato salsas, but I'm not a big fan of the usual alternatives that contain things like mango. This salsa, though, is perfect.
Fresh corn with some toasty cumin and spicy jalapeño makes a delightful summer salsa. I made some to take to our Fourth of July picnic, and Nick ate almost the whole thing, and I easily polished off the rest.
This is pretty easy to make, and it keeps pretty well in the fridge for a couple days. If you make this corn salsa, your friends will be impressed that you came up such a yummy sumer dip.
Blueberry bars, eaten during the fire works, were the perfect finale to our picnic-y feast. If you haven't tried them already, you really should. Or maybe you shouldn't. Like one of our friends said, "They're like crack." Seriously.
Corn and Toasted Cumin Salsa
- 2 cups corn (from 3 to 4 ears)
- 1/2 lb yellow tomato (1 large), chopped
- 1 garlic clove, chopped
- 1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
- 1 tablespoon fresh lime juice
- 1 teaspoon cumin seeds, toasted
- 1/2 teaspoon salt
- 1/4 cup scallions, finely chopped
Cook corn in a dry12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. You can use a tiny bit of oil, if you like--it will help prevent little corn bits from melding with your skillet. Transfer to a bowl and cool 5 minutes.
Purée tomato, garlic, and jalapeño with lime juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions. Taste for seasoning and add more salt or lime juice if needed. Sometimes it also needs a pinch of cayenne and/or black pepper.