This earthy mixture is great with grilled chicken, pork or fish and makes a wonderful addition to any taco. It can also be served as a salad, topped with lobster or shrimp or as an appetizer.

Makes 3-cups

Ingredients

• 5 ears fresh corn
• 1 Tablespoon olive oil
• 1 cup fresh shitake or other wild mushrooms, cleaned and diced
• 2 large poblano chilies, roasted, peeled, seeded and diced
• 1 teaspoon minced fresh marjoram
• 1 clove roasted garlic, peeled
• ½ teaspoon sherry vinegar
• 1 Tablespoon fresh lime juice
• 1 teaspoon kosher salt, plus more to taste

Procedure

1. 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 constantly, until the corn is smoky and dark, about five minutes. Place in a large bowl and repeat until all the corn is cooked.
2. Heat the olive oil in a sauté pan over medium-high heat. Add the mushrooms and sauté until tender, about five minutes. Add the corn. Add the remaining ingredients and mix well. Season with additional salt, if needed. Serve at room temperature. Store, refrigerated, in an airtight container for up to two days.

From One Big Table, to be published by Simon and Schuster, 2007