Roasted Corn And Wild Mushroom Salsa
|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|
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.