Roasted Corn And Wild Mushroom Salsa Recipe
Ingredients
| Ears of corn | 4 | |
| 1/3 cup cleaned and diced morels or other wild mushrooms | ||
| Extra virgin olive oil | 3 Teaspoon | |
| Sun-dried tomatoes | 1/4 Cup (16 tbs), Sun-dried | |
| 2 poblano chiles, roasted, peeled, seeded, and diced | ||
| Marjoram | 2 Teaspoon, minced | |
| Roasted garlic | 1 Clove (5gm), minced | |
| Adobo sauce | 1 Teaspoon | |
| Lime juice | 1 Teaspoon | |
| Sherry vinegar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Gut the com kernels from the cobs with a sharp knife (about 3 cups).
Heat a large, heavy-bottomed saute pan or skillet over high heat until almost smoking.
Place no more than two layers of the corn kernels in the pan at a time, and dry-roast for 4 to 5 minutes until smoky and dark, tossing continuously.
Saute the mushrooms in 1/2 teaspoon of the olive oil until they are cooked well, about 10 minutes.
Transfer to a mixing bowl, add the corn, remaining olive oil.
and the rest of the ingredients, and thoroughly combine.
Heat a large, heavy-bottomed saute pan or skillet over high heat until almost smoking.
Place no more than two layers of the corn kernels in the pan at a time, and dry-roast for 4 to 5 minutes until smoky and dark, tossing continuously.
Saute the mushrooms in 1/2 teaspoon of the olive oil until they are cooked well, about 10 minutes.
Transfer to a mixing bowl, add the corn, remaining olive oil.
and the rest of the ingredients, and thoroughly combine.
Chef
