Bitsy's Kitchen

Roasted Corn Salsa

5 Ears fresh corn
3/8 cup Fresh morels or other wild mushrooms, cleaned, diced
4 ts Extra virgin olive oil
1/4 cup Sun dried tomatoes, finely diced with 1 tsp. of their oil
2 lg Poblano chiles, roasted, peeled, seeded, diced
2 tsp. Marjoram
1 Clove garlic, roasted, peeled, chopped
1 tsp. Adobo sauce from chipolte chilies in adobo sauce
1/2 tsp. Fresh Mexican lime juice
1/2 tsp. 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 two 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 tsp. 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.

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