Roasted-Corn Salsa
- Total Time
- 20 minutes, plus 2 days' refrigeration
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Ingredients
- 5ears fresh corn
- 1tablespoon olive oil
- 1cup fresh shiitake or other wild mushrooms, cleaned and diced
- 2large poblano chilies, roasted, peeled, seeded and diced
- 2½teaspoons marjoram, minced
- 1clove garlic, roasted, peeled and coarsely chopped
- ½teaspoon Sherry vinegar
- 1teaspoon fresh lime juice
- ½teaspoon salt, plus more to taste
Nutritional analysis per serving (4 servings)
158 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 5 grams protein; 314 milligrams sodium
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.
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