it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.

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 Information
    • Nutritional analysis per serving (4 servings)

      194 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 6 grams protein; 320 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  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.
  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.

Dining and Cooking