Ensalada Mixta con Choclo (Peruvian Corn Salad) | PCC Natural Markets

Ensalada Mixta con Choclo (Peruvian Corn Salad)

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This recipe normally would use Alfonso olives, which are native to Latin America. Kalamata olives could be a substitute. Alfonso olives are bigger and meatier. They also don't taste as bitter as a Kalamata and are a lighter color.



Boil the corn and let it cool. In a bowl, mix all vegetables, olives, feta and garlic. Add the Tabasco sauce and chopped cilantro to mayonnaise and mix. Add to salad. Add just enough olive oil to make the salad moist. Taste for salt.

May be served with any meat or tofu dish.

Recipe by Consuelo Ledesma, former PCC Cooks instructor

More about: bell peppers, corn, feta, olives, salsa


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leave out the mayo, add lemon

leave out the mayo, add fresh lemon or lime juice instead, and add fresh tomatoes.
you could also use fresh corn off the cob and not cook it

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