Roasted Corn and Wild Mushroom Salsa

Ingredients:
  • 4 ears fresh corn
  • 1/3 cup cleaned and diced fresh wild mushrooms
  • 1/4 cup sun-dried tomatoes (or roasted red pepper)
  • 2 poblano chiles, roasted, peeled, seeded and diced
  • 2 Tbsp minced fresh marjoram
  • 1 clove roasted garlic, minced
  • 1 Tbsp adobo sauce
  • 1 Tbsp fresh lime juice
  • 1/2 Tbsp sherry vinegar
  • 1/2 Tbsp salt
MoreRecipes.com image placeholder
Preparation:

Cut the corn kernels from the cobs with a sharp knife. Heat a large pan or skille over high heat until almost smoking. Place no more than 2 layers of the corn kernels in the pan at a time and dry-Roast for 4-5 minutes until smoky and dark (stirring continuously).

Sauté the mushrooms for 10 min. Mix with the corn and add the remaining ingredients.

Servings:
Source: Jane Waddell, from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995

  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder





  • print page button