Toasted Corn Salsa

Name: Toasted Corn Salsa
Ingredients: 4 1/2 teaspoons extra-virgin olive oil; 2 ears corn, kernels removed; 1 red bell pepper, stemmed, seeded, and chopped fine; 1/2 jalapeno chile, stemmed, seeded, and minced (see note above); 1 scallion, sliced thin; 2 garlic cloves, minced; 2 tablespoons fresh lime juice; 2 tablespoons minced fresh cilantro; 1/2 teaspoon ground cumin; Salt and pepper

10 ingredients

5 steps

Ingredients

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeno chile, stemmed, seeded, and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Directions

1

Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
2

Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
3

Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, -jalapeno, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4

Cover and refrigerate until the flavors have blended, about 1 hour.
5

Season with salt and pepper to taste before serving.