Name: Fresh Corn Salsa with Avocado and Toasted Cumin
Total time: 1 h
Ingredients: 3 ears corn , kernels cut from cobs (2 1/4 cups); 1/4 teaspoon baking soda; 1/8 teaspoon table salt , plus extra for boiling; 2 tablespoons lime juice; 1 tablespoon vegetable oil; 1/2 teaspoon whole cumin seeds , toasted; 1/2 teaspoon honey; 1/8 teaspoon cayenne pepper; 1 shallot , minced; 1 jalapeño chile , stemmed, seeded, and minced; 1 avocado , halved, pitted, and cut into 1/4-inch pieces; 3 scallions , sliced thin; 1/4 cup chopped fresh cilantro

Why This Recipe Works

Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.

Before You Begin

Do not substitute frozen corn for fresh. Toast the cumin seeds in a dry skillet over medium heat until fragrant (about one minute) and then remove the pan from the heat so the cumin seeds won’t scorch. For a spicer salsa, add some or all of the jalapeno seeds and ribs. This salsa can be served atop chicken or fish or with corn chips.

Instructions

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, cumin seeds, honey, cayenne, and 1/8 teaspoon salt together in bowl. Add corn, shallot, jalapeño, avocado, scallions, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.