This is great side to grilled meats and fish. The mushrooms give it a wonderful earthy taste that pairs well with the smokey flavor of the corn and peppers.
Ingredients
- 4 ears fresh corn cut from the cob
- 1/2 cup cleaned diced wild mushrooms if not available use portabella
- 3 tsp extra virgin olive oil
- 3 chipoltles w/adobo chopped
- 1/4 cup sundried tomatoes in oil, finely diced w/1 tsp of the oil
- 2 poblano chiles, roasted, peeled, seeded and diced
- 2 tsp minced fresh thyme
- 3 clove roasted garlic minced
- 2 Tbsp fresh lime juice
- 1 tbsp sherry vinegar
- 1/2 tsp sea salt
Directions
- Heat a large, heavy bottom skillet over high heat until almost smoking. Place corn in pan no more than 2 layers deep, and dry roast for 4-5 minutes tossing continuously until toasted and dark.
- Saute the musrooms in1/2 tsp olive oil, about 10 minutes.
- Tranfer to a large bowl, add corn, remaining oil, and the rest of the ingredients, and mix well.3
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 79g | |
Recipe makes 3 servings | |
Calories 89 | |
Calories from Fat 45 | 51% |
Total Fat 5.18g | 6% |
Saturated Fat 0.73g | 3% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 397mg | 17% |
Potassium 187mg | 5% |
Total Carbs 10.61g | 3% |
Dietary Fiber 2.0g | 7% |
Sugars 1.62g | 1% |
Protein 2.0g | 3% |
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