Chipotle-Corn Salsa with Poblanos and Morels - Fiery Foods & Barbecue Central

Ingredients

• 5 ears of corn in husks
• 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried)
• 1/4 cup olive oil
• 2 poblano chiles, roasted, peeled, stems and seeds removed, diced
• 1/4 cup sundried tomatoes, minced
• 1 small onion, chopped and sauteed
• 2 tablespoons minced cilantro
• 1 tablespoon minced chipotles in adobo
• 2 teaspoons fresh marjoram, minced
• 1 teaspoon freshly squeezed lime juice
• Salt to taste