Roasted-Corn Salsa

Directions

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