Jalapeño Corn Summer Salsa

Jalapeño Corn Summer Salsa

(inspired by Pinch of Yum's Jalapeño Quinoa Corn Dip)

One frozen bag of corn

One shallot, diced

2 tablespoons of vegan butter (I use Miyoko's brand, made from cashews)

Handful of parsley, diced leaves and stems

Two avocados, cubed

One cup of quinoa

One jalapeño, diced (no seeds but you can always add the seeds for extra spice)

Pinch of salt (optional)

1.)  Cook the quinoa according the directions on the package. I personally use a rice cooker with the ratio of one cup of quinoa to two cups of water. The rice cooker makes the process so easy! I used to cook quinoa on stovetop and it never turned out right - the quinoa was never fluffy and I always burned some of the quinoa to the bottom of the pot making the cleanup process a nightmare. 

2.)  Dice the shallot, the parsley and the jalapeño. Cube the avocado. 

3.)  On stovetop (medium heat), start to melt the two tablespoons of vegan butter in a shallow pot with a lid. Add the frozen corn and diced shallot, close the lid and cook for five minutes. 

4.)  In a large bowl, add all of the ingredients and gently mix together to maintain the integrity of the avocado. I used a spatula. 

Simple, yet SO good. It is very light and fresh so would be perfect for a summer picnic or date night at the Hollywood Bowl with a crisp white wine or rose. Enjoy with tortilla chips or almond crackers.

Enjoy!

~meg