Roasted Corn and Wild Mushroom Salsa Recipe

• 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