Corn Salsa
Source of Recipe
Posted By: Sherry in Roseburg
List of Ingredients
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeno chilies, finely diced (including seeds) Recipe
Make corn salsa: Heat a dry, large cast-iron skillet over
moderately high heat until hot, then pan-roast corn, stirring
occasionally, until golden brown, 8 to 10 minutes. Transfer
to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon
salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teas-
poon pepper in skillet over moderate heat, stirring, until
scallions are tender, 3 to 4 minutes. Remove from heat and
stir in corn, tomatoes, and jalapenos.
Spoon corn on top of grilled sliced steak and pour over any accumu-
lated juices
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