All this sun got me feeling a certain way.
I can’t stop & #wontstop coming up with the Summer inspired recipes, which means, bright, vitalizing, fresh flavors that invigorate the mind and intertwine our bodies with the sun. Fruits and veggies anyone?
This corn salsa can be made from fresh or frozen corn kernels, however, I used frozen ones because they’re cheap, pre-shucked, and easy to find organic. P.S. if your corn isn’t organic, then it’s likely loaded with Monsanto’s GMOs, which is terrifying, so reach for organic corn when you can.
The kernels are roasted in a hot skillet – along with a wee bit of olive oil – so that the corn caramelizes and lightly browns, adding depth of flavor to this fresh salsa. Accompanying the corn is tomato, shallot, jalapeño, red onion, as well as salt and paprika for flavor enhancement, and lime juice and vinegar for acidity.
Scoop this salsa onto tortilla chips or load onto burrito bowls along with plenty of black or pinto beans (recipe coming soon!).
Have a favorite child dish you’ve always hoped to see veganized? Let us know here and while do our best to bring it to life!
Cheers to the Summer, friends!
Spicy Corn Salsa
Fresh, lightly sweet, & medium spice level; a fiery start to your Summer!
Ingredients
- 1 1/2 c yellow, corn kernels (frozen or fresh)
- 1 tbs olive oil
- 1/2 jalapeño, minced*
- 1 shallot, minced
- 1 tomato, diced
- 1/2 tbsp lime juice
- 1 tsp white distilled vinegar
- 1/4 small red onion, diced
- 1/2 tsp salt
- 1/2 tsp paprika
Directions
- If using frozen kernels, rinse them in a fine mesh strainer under warm water for about 30 seconds. Transfer to a clean towel and rub dry.
- Heat a medium sized skillet over medium high heat. Once hot, add olive oil and prepped corn kernels. Sauté until caramelized, stirring rarely to ensure browning, which takes 5-7 minutes.
- To a medium bowl, add corn along with all of the remaining ingredients and stir throughly to combine. Taste and adjust seasonings to preference, adding more lime or vinegar for acidity or salt for savoriness.
- Cover with plastic wrap and place in fridge for at least 1 hour, so that the flavors have time to meld and the corn cools.
- Best when fresh, but it will keep for up to 5 days in the fridge.
*For spicier salsa, keep the seeds from the jalapeño in tact, or for a milder salsa, remove and discard the seeds. Because I was feeling fiery, I left the seeds in tact.
NO EGGS OR HAM 
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