Ingredients
- 3/4 cup Morel Mushrooms or other wild mushrooms cleaned and diced
- 4 teaspoons Virgin Olive Oil
- 1/4 cup sun dried tomatoes finely diced, with 1 teaspoon of their oil
- 2 large Poblano Chiles roasted, peeled, seeded, and diced
- 2 teaspoons minced marjoram
- 1 cloves garlic roasted, peeled, and chopped
- 1 teaspoon Adobo Sauce (from chipotle chiles in adobo sauce)
- 1/2 teaspoon Sherry Vinegar
- 1 teaspoon Mexican lime juice
- 1 teaspoon Kosher Salt
- 1 ear fresh corn, kernals removed (1 1/2 cups)
- 1/4 cup sun dried tomatoes finely diced, with 1 teaspoon of their oil
Directions
With a sharp knife, cut corn kernels from the cobs. Heat a heavy-bottomed sauté 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.
Sauté mushrooms in 1/2 teaspoon 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.
