This is a print preview of "Roasted Corn and Wild Mushroom Salsa" recipe.

Roasted Corn and Wild Mushroom Salsa Recipe
by wyochef

Roasted Corn and Wild Mushroom Salsa

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 3

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