Peruvian Corn Salad (Ensalada de Choclo)

May 4, 2014 | 2 Comments

Ok, have you heard this one, an Oregon man walks into a farmer’s market…just kidding. Welcome to week 18 of Reddit’s 52 Weeks of Cooking Challenge. the theme this week is Peruvian. For your reading pleasure, I give you Ensalada de Choclo, Peruvian Corn Salad.

These are some of the ingredients. I purchased an avocado for this salad, because they are used a lot in Peruvian cuisine, but it was not quite ripe yet. In the place of my not quite ripe avocado, I used a fresh, slightly creamy cheese I made this afternoon. I also added a couple mint leaves (also used a lot in Peruvian cuisine) from my garden, extra virgin olive oil, kosher salt and pepper. If you have a ripe enough avocado, dice it up and throw it into this versatile salad. If you are going to use avocado, you might want to leave out the fresh cheese, you decide.

If you all were wondering where I got Peruvian corn, the answer is, I did not. I would not know where to get it. This is the last of our Oakhill Organics cooked freezer corn, from last year. It thawed out beautifully, and was super sweet, and crunchy.

I tasted the dressing after I whisked it, and found it needed more salt. Please always season a little at a time as you go. Remember you can always add seasoning, but once you over salt a dish, you can’t undo it.

I used a spatula to gently fold in my delicate fresh cheese, so I would still have creamy chunks to compliment the crunchy vegetables.

This dish can be dressed up, or down accordingly. You can feel comfortable bringing this side dish to a friend’s potluck Sunday BBQ (without the cheese), or serving it alongside a lovely pan fried steak on date night. Either way, I know it will get rave reviews. If a member of your family dislikes cilantro, throw in some finely chopped parsley instead.  Leave the cheese out, and substitute in avocado, for your vegetarian or vegan friends. If you choose to omit all herbs, and add a healthy dose of Siracha instead, go for it.  However you make this dish, I hope you share, and enjoy it with your family, and friends.

Peruvian Corn Salad (Ensalada de Choclo)
Recipe type: Salad, Side Dish
Author: Jillian
  • 5 ears of corn, shucked, cooked and de-kerneled
  • 1 red bell pepper, de-seeded and diced
  • 1/3 large red onion, diced
  • 1/2 bunch of cilantro, rinsed and chopped fine
  • 2-5 spoonfuls of homemade fresh cheese, or Queso Fresco (optional)
  • 1 ripe avocado, de-pitted, peeled, and diced (optional)
  • 2 leaves fresh mint, chopped fine (optional)
  • 3-4 Tbsp good extra virgin olive oil
  • 3 limes, juiced (I originally used 2, but added more juice at the end)
  • Salt and pepper to taste (season as you go, each step of the process)
  1. Add lime juice, olive oil, salt and pepper to a bowl, and whisk
  2. Taste dressing and adjust seasonings
  3. Add vegetables and herbs, and toss to combine
  4. Taste, and adjust seasonings if needed
  5. Add fresh cheese and/or avocado, and stir gently to combine
  6. Taste, and adjust seasonings if needed
  7. This salad is delicious cold, and at room temperature
  8. Enjoy!

2 Responses so far.

  1. Sandy Hausser says:

    mmmmm, yum. I love corn!

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