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  • Roasted Corn and Wild Mushroom Salsa

    1 vote
    Roasted Corn and Wild Mushroom Salsa
    Prep time:
    Cook time:
    Servings: 3 cups45
    by wyochef
    12 recipes
    		 >
    This is great side to grilled meats and fish. The mushrooms give it a wonderful earthy taste that pairs well with the smokey flavor of the corn and peppers.

    Ingredients

    • 4 ears fresh corn cut from the cob
    • 1/2 cup cleaned diced wild mushrooms if not available use portabella
    • 3 tsp extra virgin olive oil
    • 3 chipoltles w/adobo chopped
    • 1/4 cup sundried tomatoes in oil, finely diced w/1 tsp of the oil
    • 2 poblano chiles, roasted, peeled, seeded and diced
    • 2 tsp minced fresh thyme
    • 3 clove roasted garlic minced
    • 2 Tbsp fresh lime juice
    • 1 tbsp sherry vinegar
    • 1/2 tsp sea salt

    Directions

    1. Heat a large, heavy bottom skillet over high heat until almost smoking. Place corn in pan no more than 2 layers deep, and dry roast for 4-5 minutes tossing continuously until toasted and dark.
    2. Saute the musrooms in1/2 tsp olive oil, about 10 minutes.
    3. Tranfer to a large bowl, add corn, remaining oil, and the rest of the ingredients, and mix well.3

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