Prep 15 mins
Cook 10 mins
A recent discovery, this immediately became a house favorite(try it on cheese grits). I've prepared this substituting plain, ground cumin for the toasted and ground whole cumin and Tabasco jalapeno sauce for the pepper. A little chopped, fresh cilantro really brings it to life! Ideally, I think this needs to sit for a couple pf hours so the flavors can blend and the the scallions can become a little less powerful. If you're going to serve it right away, you might want to reduce the number of scallions. From the 2002 edition of "Best of Gourmet".
- 2 cups corn kernels (frozen, or cut from 3 to 4 ears)
- 1 tablespoon olive oil
- 1 large yellow tomatoes, chopped (about 1/2 pound)
- 1 garlic clove
- 1 chopped fresh jalapeno pepper, seeds included if desired (approximate, this is to taste)
- 2 teaspoons fresh lemon juice
- 1 teaspoon cumin seed, toasted and cooled
- salt (to taste)
- 6 scallions, finely chopped
- Cook the corn in olive oil in a 12-inch heavy skillet over moderate heat, stirring frequently, for about 10 minutes or until golden brown.
- Transfer to a bowl, and let cool for 5 minutes.
- Puree tomato, garlic, and jalapeno (to taste) with lemon juice, cumin, and salt in a blender or food processor until smooth.
- Combine puree with corn, and stir in chopped scallions.
- Let sit, if desired, to allow flavors to meld and scallion flavor to tone down a bit.