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

Ensalada Mixta con Choclo (Peruvian Corn Salad)

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-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.



Simmer corn to thaw and let it cool.

In a bowl, mix together all vegetables, olives, feta and garlic.

In a small bowl, combine Tabasco sauce or salsa, cilantro and mayonnaise. Fold dressing into the vegetables. Add just enough olive oil to make the salad moist. Taste for salt.

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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