Back
from a fantastic trip to France and almost ready for back-to-school.
But first, another Cooking Club meeting, this time, dedicated to the
cuisine of Peru.
This
dish is known in South America as Ensalada de Choclo, litterally corn
salad. Peruvian corn is bigger, whiter, and not as sweet as American
corn but either variety will work. I used organic frozen corn that I just steamed in the microwave. If queso fresco (my favorite!) or queso blanco is not available, any farmer's cheese will do.
This
colorful, light and refreshing salad is a perfect side to a
late-summer grilled chicken or steak. Enjoy!
Serves
6
- 3 cups cooked corn (cooled) = 400 g de maïs (cuit)
- ½ red pepper, finely chopped = ½ poivron rouge, coupé en petits morceaux
- ½ green pepper, finely chopped = ½ poivron vert, coupé en petits morceaux
- ½ small red onion, finely chopped = ½ oignon violet, coupé en petits morceaux
- 8 oz. queso fresco (or farmer's cheese), diced = 225 g de queso fresco, coupé en dés
- 2 TBSP minced cilantro = 2 cuillères à soupe de coriande fraiche ciselée
- 2 TBSP vegetable oil = 2 cuillères à soupe d'huile végétale
- juice of 1 lime = jus d'1 citron vert
- salt and pepper to taste = sel et poivre
Put the
corn, bell peppers, onion, cheese and cilantro together in a large
salad bowl.
Whisk
lime juice and oil together, season with salt and pepper. Pour over
salad and toss gently. Chill until ready to serve.
