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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This salsa goes very well with grilled or smoked chicken, beef, cheese enchiladsas, or Chile Rellenos. The wild mushrooms give it a woodsy flavor and aroma. Ingredients:
5 ears fresh corn |
1/2 cup fresh wild morels, chanterelles or other wild mushrooms |
4 tsp extra virgin olive oil |
3/8 cup sun dried tomatoes finely diced with 1 tsp of their oil |
2 large poblano peppers roasted, peeled, seeded, diced |
2 tsp marjoram minced |
2 cloves garlic roasted, peeled and chopped |
1 1/2 tsp chipotle chiles in adobo sauce puree' (available canned in the mexican aisle of most grocery stores or see my post for a homemade version) |
1/2 tsp sherry vinegar |
juice of 2 limes |
3/4 tsp kosher salt |
Directions:
1. Cut Corn kernels from the cob. Heat a heavy skillet until almost smoking. Place no more than two layers of kernels in the pan at a time. Dry roast, tossing continuously, for about 5 mins until smoky and dark. Alternatively, remove all but the last layer of husk and grill the corn until it is lightly caramelized all around.. Cut kernels from the cob.
2. Sautee Mushrooms in 1 Tsp of the Olive Oil until well cooked (about 10 Minutes) Mix Corn, Mushrooms, remaining oil and rest of ingredients together. Serve warm or at room temperature.
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