You are here

Roasted Corn And Wild Mushroom Salsa

Meal.Mates's picture
Ingredients
  Fresh ears of corn 4
  Diced morel mushrooms/Other wild mushrooms 1⁄3 Cup (5.33 tbs), cleaned
  Diced morel mushroom/Other wild mushrooms 1⁄3 Cup (5.33 tbs), cleaned
  Extra virgin olive oil 3 Teaspoon
  Sun dried tomatoes in oil 1⁄4 Cup (4 tbs), finely diced, with 1 teaspoon of their oil
  Poblano chilies 2 , roasted, peeled, seeded, and diced
  Minced marjoram 2 Teaspoon (Fresh)
  Roasted garlic 1 Clove (5 gm), minced
  Adobo sauce 1 Teaspoon
  Fresh 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Mushroom

Rate It

Your rating: None
4.235715
Average: 4.2 (14 votes)