Recipe

Roasted Corn Salsa Recipe

	Jimrug1 / All my dishes 3 months, 1 week ago 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. Prep:30m Cook:20m Servings:3	Jimrug1
	salsas condiments sidedish corn chiles grilling

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lunasea

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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 1 Lime

3/4 Tsp Kosher Salt

Directions

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.

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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Comments

chihuahua 3 months, 1 week ago said:
This sounds killer good!

lunasea 3 months, 1 week ago said:
Outstanding recipe - I'll be making this very soon! Thanks, Jim hon... ;-)~~

Smiles,
~Vickie

grandmommy 3 months, 1 week ago said:
Sounds very good Jim. My husband makes an applewood smoked chicken that would pair nicely with your salsa. He is planning to smoke them again soon so this recipe will come in handy.
Thanks for the post. Have my 5!

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