Roasted Corn Salsa
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 ears fresh corn 3/8 cup fresh morels or other wild mushrooms, cleaned and diced 4 teaspoons extra virgin olive oil
1/4 cup sun-dried tomatoes, finely diced, with 1 teaspoons of their oil 2 large poblano chiles, roasted, peeled, seeded, and diced 2 teaspoons minced marjoram
1 clove garlic, roasted, peeled, and chopped 1 teaspoon adobo sauce from chipotle chiles in adobo sauce 1/2 teaspoon sherry vinegar
1 teaspoon fresh Mexican lime juice 1/2 teaspoon kosher salt



1 With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute pan over high heat until almost smoking. Place no more than two layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously
2 Saute mushrooms in 1/2 teaspoon of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil, and the rest of the ingredients together. Serve salsa at room temperature or warm.

Back