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Roasted Corn Salsa

ethnic, sauces

5 ears fresh corn
3/8 cup fresh morels or other wild
1 mushrooms, cleaned & diced.
4 teaspoon extra virgin olive oil
1/4 cup sun-dried tomatoes, finely
1 diced, with 1 ts. of their
1 oil.
2 large poblano chiles, roasted,
1 peeled, seeded and chopped.
2 teaspoon minced marjoram
1 centiliter garlic, roasted, peeled, &
1 chopped.
1 teaspoon adobo sauce from chipotle
1 chiles in adobo sauce
1/2 teaspoon sherry vinegar
1 teaspoon fresh mexican lime juice
1/2 teaspoon 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 2 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 ts 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. 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 dried wild and fresh domestic mushrooms. Source: "THE GREAT CHILE BOOK"

Yield: 3 cups

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