Thursday, December 07, 2006

Roasted Corn Salsa

5 Ears fresh corn
3/8 c Fresh morels or other wild
-mushrooms, cleaned and
4 ts Extra virgin olive oil
1/4 c Sun dried tomatoes, finely
-diced with 1 tsp. of their
2 lg Poblano chiles, roasted,
-peeled, seeded and diced
2 ts Marjoram
1 Clove garlic, roasted,
-peeled and chopped
1 ts Adobo sauce from chipotel
-chilies in adobo sauce
1/2 ts Fresh Mexican lime juice
1/2 ts Kosher salt
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 two 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 1/2 tsp. 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.


Anonymous habanero said...

You could replace the poblanos with habaneros if you want to FIRE IT UP! Great recipe!

8:35 AM  

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