Huitlacoche-Roasted Corn Salsa
The flavors of a simple roasted chicken or filet of beef would be greatly enhanced by this rustic, flavorful addition.
Yield: 2-1/2 cups
3 ears of corn
2 tablespoons canola oil
1/2 cup diced white onion
2 cloves roasted garlic, very finely chopped
1 cup rich, full-bodied red wine (cabernet, merlot, pinot noir)
1/2 cup (4 ounces) canned or frozen huitlacoche
1 tablespoon juice from Chipotles en Adobo
2 teaspoons fresh epazote or 1 teaspoon dried
1/4 cup cilantro chiffonade
Kosher salt and freshly ground black pepper to taste
1. Shuck the ears of corn and remove the silk. Roast the ears over direct flame, turning frequently, until blackened in places. Set aside. When the ears have cooled, cut the kernels from the cob and place them in a bowl. There should be about 1-1/2 cups.
2. Heat the oil in a skillet over medium. Add the onion and sauté until golden, 4 to 5 minutes. Add the roasted garlic and red wine, and reduce by half. Add the huitlacoche, chipotle juice and epazote and continue to cook over low heat, stirring frequently, for 8 to 10 minutes, until most of the liquid has evaporated. Remove from the heat and cool.
3. Add the roasted corn kernels and the cilantro to the "dry" mixture and stir to combine well. Season to taste with salt and pepper.
