Last summer I complained about the state of Rocky Mountain corn and the damage it did to my delicate Midwestern palate. Sadly, no one expressed offense; one person agreed. So, we know we're getting screwed in the corn department. I would venture to guess that, unless you live in Iowa, Illinois, or maybe Indiana, you are, too.
Here's another trick for making that corn you thought was a good idea at the farmer's market less disappointing.
Peppery corn relish
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon olive oil
1 garlic clove, minced
½ jalapeno pepper, minced
4 ears fresh corn, kernels cut off
Fresh-ground black pepper
4 lime wedges for garnish
Toast the cumin seeds in a hot dry pan over medium-high for a minute until fragrant. Allow to cool, then grind with a pinch of salt with a mortar and pestle.
Return pan to stove, lower to medium heat, and warm oil. When it shimmers, add jalapeno and garlic, stirring constantly and cooking until fragrant, about 2 minutes. Add the crushed cumin seeds, salt, and corn, stirring constantly, and cook 2-3 minutes. Season with black pepper to taste and serve with a lime wedge.