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Ingredientes
- 5 x Ears fresh corn
- 3/8 c. Fresh morels or possibly other wild
- Â Â Mushrooms, cleaned & diced.
- 4 tsp Extra virgin extra virgin olive oil
- 1/4 c. Sun-dry tomatoes, finely
- Â Â Diced, with 1 ts. of their
- Â Â Oil.
- 2 lrg Poblano chiles, roasted,
- Â Â Peeled, seeded and minced.
- 2 tsp Chopped marjoram
- 1 cl Garlic, roasted, peeled, &
- Â Â Minced.
- 1 tsp Adobo sauce from chipotle
- Â Â Chiles in adobo sauce
- 1/2 tsp Sherry vinegar
- 1 tsp Fresh Mexican lime juice
- 1/2 tsp Kosher salt
Direcciones
- With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute/fry pan over high heat till almost smoking. Place no more than 2 layers of kernels in the pan at a time, and dry-roast for about 5 min till smoky and dark, tossing continuously.
- Saute/fry mushrooms in 1/2 ts of the oil till well cooked, about 10 min. Mix corn, mushrooms, remaining oil and the rest of the ingredients together. Serve salsa at room temperature or possibly hot.
- In this unususal salsa, the woodsy flavors of the wild mushrooms complement the taste of roasted dorn, while the poblanos contribute the fire. This is one of Coyote Cafe's most versatile recipes, as it goes well with just about everything. We serve it with grilled chicken, venison sausage, chiles rellenos, cheese enchiladas, and corn crepes with goat cheese. It can also be used as a vegetable dish. If fresh wild mushrooms are not available use a combination of dry wild and fresh domestic mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 3 servings | |
| Calories 121 | |
| Calories from Fat 60 | 50% |
| Total Fat 6.86g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 491mg | 20% |
| Potassium 367mg | 10% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.61g | 2% |
| Protein 3.05g | 5% |
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