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Home Video Recipes

 




Roasted Corn and Mushroom Salsa

This earthy mixture is great with grilled chicken, pork, or fish and makes a

wonderful addition to any taco. It can also be served as a salad, topped with

lobster or shrimp, or as an appetizer.

You Will Need

5 ears fresh corn

1 tablespoon olive oil

1 cup fresh shiitake or other wild mushrooms, cleaned and diced

2 large poblano chiles, roasted, peeled, seeded, and diced

1 teaspoon minced fresh marjoram

1 clove roasted garlic, peeled

1/2 teaspoon sherry vinegar

1 tablespoon fresh lime juice

1 teaspoon kosher salt, plus more to taste

What to Do

1. Cut corn kernels from cobs. Heat a cast-iron skillet over high heat until almost

smoking. Add one layer of kernels and cook in cast-iron skillet without oil, tossing

constantly, until corn is smoky and dark, about five minutes. Place in large bowl

and repeat until all the corn is cooked.

2.

Heat olive oil in sauté pan over medium-high heat. Add mushrooms and sauté

until tender, about five minutes. Add corn. Add remaining ingredients and mix

well. Season with additional salt, if needed. Serve at room temperature. Store,

refrigerated, in an airtight container, for up to two days.

Makes 3 cups

 

 

 

 

 

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