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Receta Roasted Corn and Wild Mushroom Salsa
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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 3

Ingredientes

  • 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

Direcciones

  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