Roasted Corn and Wild Mushroom Salsa
- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
Directions:
- Cut the corn kernels from the cobs with a sharp knife. Heat a large pan or skille over high heat until almost smoking. Place no more than 2 layers of the corn kernels in the pan at a time and dry-Roast for 4-5 minutes until smoky and dark (stirring continuously).
Sauté the mushrooms for 10 min. Mix with the corn and add the remaining ingredients.
Servings:
Source: Jane Waddell, from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995
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