Roasted Corn Salsa

Ingredients:
5 Ears fresh corn
3/8 c Fresh morels or other wild
-mushrooms, cleaned and
-diced
4 ts Extra virgin olive oil
1/4 c Sun dried tomatoes, finely
-diced with 1 tsp. of their
-oil
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
Instructions:
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.