Roasted-Corn Salsa
Published June 13, 1992
- Total Time
- 20 minutes, plus 2 days' refrigeration
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Ingredients
5 ears fresh corn
1 tablespoon olive oil
1 cup fresh shiitake or other wild mushrooms, cleaned and diced
2 large poblano chilies, roasted, peeled, seeded and diced
2 ½ teaspoons marjoram, minced
1 clove garlic, roasted, peeled and coarsely chopped
½ teaspoon Sherry vinegar
1 teaspoon fresh lime juice
½ teaspoon salt, plus more to taste
Nutritional analysis per serving (4 servings)
28 grams carbs; 158 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 314 milligrams sodium; 5 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
- Step 2
Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.
Private Notes