Roasted Corn and Wild Mushroom Salsa Recipe
This is great side to grilled meats and fish. The mushrooms give it a wonderful earthy taste that pairs well with the smokey flavor of the corn and peppers.
Ingredients
- 4 ears fresh corn cut from the cob
- 1/2 cup cleaned diced wild mushrooms if not available use portabella
- 3 tsp extra virgin olive oil
- 3 chipoltles w/adobo chopped
- 1/4 cup sundried tomatoes in oil, finely diced w/1 tsp of the oil
- 2 poblano chiles, roasted, peeled, seeded and diced
- 2 tsp minced fresh thyme
- 3 clove roasted garlic minced
- 2 Tbsp fresh lime juice
- 1 tbsp sherry vinegar
- 1/2 tsp sea salt
Directions
- Heat a large, heavy bottom skillet over high heat until almost smoking. Place corn in pan no more than 2 layers deep, and dry roast for 4-5 minutes tossing continuously until toasted and dark.
- Saute the musrooms in1/2 tsp olive oil, about 10 minutes.
- Tranfer to a large bowl, add corn, remaining oil, and the rest of the ingredients, and mix well.3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 3 servings | |
| Calories 89 | |
| Calories from Fat 45 | 51% |
| Total Fat 5.18g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 187mg | 5% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.62g | 1% |
| Protein 2.0g | 3% |
