Chef Mark Miller
Zona Mexicana (Compass Group, The Americas Division)
Yield: about 1 gallon
Fresh corn, shucked 9 cups
Unsalted butter 3 Tbsp.
Large garlic cloves, minced 3
Fresh mushrooms, diced 6 cups
Salt 1/2 tsp.
Black pepper 1/4 tsp.
Large red bell peppers, 1/4-in. dice 2
Fresh cilantro, finely chopped 1/4 cup
Extra-virgin olive oil 3 Tbsp.
Canned chipotle chiles in adobo, chopped 2 Tbsp.
Lime juice, freshly squeezed 1 Tbsp.
Fresh marjoram, finely chopped 2 tsp.
Preheat large cast-iron skillet over medium-high heat until the pan is very hot. Add corn until pan is full, keeping kernels in one layer. Without shaking pan too much, cook kernels until toasted and smoky but not burned or dried, about 3 minutes. Remove corn from pan and reserve in bowl. Cook remaining corn in batches.
To same pan, add butter and minced garlic; cook 2 to 4 minutes until garlic becomes translucent but not brown.
Add mushrooms, salt and pepper; cook until mushrooms are browned.
In large bowl, combine mushrooms, roasted corn, red pepper, cilantro, olive oil, chipotles, lime juice and marjoram. Mix together and serve at room temperature.