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corn-mushroom-salsa recipe

Date: Wed, 02 Aug 1995 15:20:09 MDT
 From: jane waddell (jtw@hpfcjtw.fc.hp.com)
 from "The Great Salsa Book" by Mark Miller.
 Roasted Corn and Wild Mushroom Salsa
 4 ears fresh corn
 1/3 c cleaned and diced fresh wild mushrooms
 1/4 c sun-dried tomatoes (or roasted red pepper)
 2 poblano chiles, roasted, peeled, seeded and diced
 2 t minced fresh marjoram
 1 clove roasted garlic, minced
 1 t adobo sauce
 1 t fresh lime juice
 1/2 t sherry vinegar
 1/2 t salt
 Cut the corn kernels from the cobs with a sharp knife.
 Heat a large pan or skille over high heat until almost
 smoking. Place no more than 2 layers of the corn kernels
 in the pan at a time and dry-roast for 4-5 minutes until
 smoky and dark (stirring continuously). Saute the
 mushrooms for 10 min. Mix with the corn and add the
 remaining ingredients.
 kwvegan vegan