Roasted Corn and Cumin Salsa

-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…

2 tomatoes

1 clove of garlic

2 jalapeños

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.