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.

Makes 2 1/2 cups.