Chipotle-Corn Salsa with Poblanos and Morels
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
5 ears of corn in husks
5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried)
1/4 cup olive oil
2 poblano chiles, roasted, peeled, stems and seeds removed, diced
1/4 cup sundried tomatoes, minced
1 small onion, chopped and sauteed
2 tablespoons minced cilantro
1 tablespoon minced chipotles in adobo
2 teaspoons fresh marjoram, minced
1 teaspoon freshly squuezed lime juice
Salt to taste
Place the corn on a baking sheet and bake at 400 degrees for 30 minutes, turning often, until the corn is blackened on all sides. Allow to cool.
Cook the morels in 2 teaspoons of the olive oil until well browned, about 10 minutes.
Shuck the corn and brush with 2 tablespoons of olive oil. Grill or broil the corn until the kernels brown, about 10 minutes. Cut the kernels from the cob and reserve.
Combine the corn and the morels with the remaining ingredients (and the remaining olive oil) and mix well. Serve warm on a bed of greens.