Roasted Corn and Wild Mushroom Salsa Recipe
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.
Prep time: | American |
Cook time: | Servings: 3 |
Ingredients
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Directions
- 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.
- Saute the musrooms in1/2 tsp olive oil, about 10 minutes.
- Tranfer to a large bowl, add corn, remaining oil, and the rest of the ingredients, and mix well.3