Begin by removing the stems and cleaning the mushrooms, set aside.

Mix together the olive oil and the salt, then lightly brush it on to each mushroom, set aside so it can soak in.

In a medium sized bowl, mix together the remaining ingredients for the corn salsa.  Once you are to the lime, slice it in half and squeeze the juice over the salsa.

Mix the salsa well.

Stuff each mushroom with about 1/4 cup of corn salsa, then place them on the grill.

Grill these on medium-high heat for 3-5 minutes.  Remove carefully with the tongs and serve.