Roasted corn salsa
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Ears fresh corn | |
| ⅜ | cup | Fresh morels or other wild |
| Mushrooms, cleaned & diced. | ||
| 4 | teaspoons | Extra virgin olive oil |
| ¼ | cup | Sun-dried tomatoes, finely |
| Diced, with 1 ts. of their | ||
| Oil. | ||
| 2 | larges | Poblano chiles, roasted, |
| Peeled, seeded and chopped. | ||
| 2 | teaspoons | Minced marjoram |
| 1 | clove | Garlic, roasted, peeled, & |
| Chopped. | ||
| 1 | teaspoon | Adobo sauce from chipotle |
| Chiles in adobo sauce | ||
| ½ | teaspoon | Sherry vinegar |
| 1 | teaspoon | Fresh Mexican lime juice |
| ½ | teaspoon | Kosher salt |
Directions
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 2 layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously.
Saute mushrooms in ½ ts 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.
In this unususal salsa, the woodsy flavors of the wild mushrooms complement the taste of roasted dorn, while the poblanos contribute the fire. This is one of Coyote Cafe's most versatile recipes, as it goes well with just about everything. We serve it with grilled chicken, venison sausage, chiles rellenos, cheese enchiladas, and corn crepes with goat cheese. It can also be used as a vegetable dish. If fresh wild mushrooms are not available use a combination of dried wild and fresh domestic mushrooms.
Source: "THE GREAT CHILE BOOK"