-Cut the kernels off of 3-4 ears of corn, so that you have 2 cups.
-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 the following together in a blender…
1 clove of garlic
The juice and zest of 1 lime.
1 tsp toasted cumin seeds. (Heat them for a few minutes in a frying pan.)
-Stir into the corn along with a big pinch of sea salt.