- 2 cups corn (from 3 to 4 ears)
- 1 tablespoon olive oil
- 1/2 lb 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
- 1/2 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 jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.