Solterito Corn Salad

Delicious Peruvian salad of corn, cheese & tomatoes. Easy to prepare and a
perfect side dish for meats.

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Side Dish Salad

peruvian

corn healthy

Instructions

1 Turn the stove on to medium high heat. Add a couple of liters of water, two
tablespoons of sugar and the anise seeds. When the mixture begins to boil, add
the kernels of white corn. Cook half covered for ten to fifteen minutes until
tender. If your corn kernels are not fresh, you will need to wait at least ten
more minutes. Taste them until they feel smooth. Then turn off the stove and
remove the pot. Drain excess water or strain through a strainer. Put the corn
into a mixing bowl.
2 Peel the carrot, and cut it into small squares of approximately 5 millimeters.
Some people cook their carrots before adding them to a salad recipe, either
boiling them or microwave-cooking them. We will use raw carrots. Put the
uncooked chopped carrots in a large mixing bowl.
3 Next, cut the fresh cheese into squares of the same size as the carrots, and add
them to the bowl.
4 Peel the onion and dice. Similarly, cut the padrón peppers in half, remove the
veins and seeds, and then chop them finely. Dice the tomatoes (remove the seeds
if you wish). Cut the olives into pieces, and extract the seeds. Put all the
freshly cut ingredients in the bowl.
5 Make the dressing by cutting the cilantro into small pieces, including the fine
stems. Set aside. Mix in a small bowl: the oil, vinegar, lime juice, salt and
pepper. Stir well.
6 With all ingredients ready, pour dressing into vegetable bowl and stir well.
When serving, add the chopped cilantro. Enjoy accompanied by white or red meats.