Roasted-Corn Salsa

• 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 1/2 teaspoons marjoram, minced
• 1 clove garlic, roasted, peeled and coarsely chopped
• 1/2 teaspoon Sherry vinegar
• 1 teaspoon fresh lime juice
• 1/2 teaspoon salt, plus more to taste

1. Using a sharp knife, cut the corn kernels from the cobs.
2. Heat a cast-iron skillet over high heat until almost smoking.
3. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes.
4. Put the corn in a large bowl; repeat until all the corn is cooked.
5. Heat the olive oil in a saute pan over medium-high heat.
6. Add the mushrooms and saute until tender, about 5 to 10 minutes.
7. Add the mushrooms to the corn, then the remaining ingredients.
8. Mix well.
9. Season to taste with additional salt.
10. Serve at room temperature.
11. Keep in an airtight container in the refrigerator for 2 days.

corn, olive oil, fresh shiitake, poblano chilies, marjoram, clove garlic, sherry vinegar, lime juice, salt

Taken from cooking.nytimes.com/recipes/11906 (may not work)