Roasted-Corn Salsa

1. 1

   Using a sharp knife, cut the corn kernels from the cobs.

2. 2

   Heat a cast-iron skillet over high heat until almost smoking.

3. 3

   Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes.

4. 4

   Put the corn in a large bowl; repeat until all the corn is cooked.

5. 5

   Heat the olive oil in a saute pan over medium-high heat.

6. 6

   Add the mushrooms and saute until tender, about 5 to 10 minutes.

7. 7

   Add the mushrooms to the corn, then the remaining ingredients.

8. 8

   Mix well.

9. 9

   Season to taste with additional salt.

10. 10

    Serve at room temperature.

11. 11

    Keep in an airtight container in the refrigerator for 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.