Zesty Peruvian Choclo Salad with Cilantro and Lime Dressing
A delightful salad combining traditional Peruvian choclo corn with fresh vegetables and a zesty cilantro-lime dressing.
Preparation
Get these tasks done before you start cooking.
Preparing the Salad Ingredients
- 1
Cook the choclo corn
Cook the choclo corn as per package instructions, then let cool.
- 2
Prepare the vegetables
Dice the red bell pepper and avocado, and thinly slice the red onion.
Tip: Ensure the avocado is ripe but firm for optimal texture.
- 3
Prep tomatoes and cilantro
Halve the cherry tomatoes and roughly chop the cilantro leaves.
Tip: Chill the salad in the refrigerator for 10 minutes for a refreshing serving experience.
Making the Cilantro and Lime Dressing
- 1
Combine liquids
In a small bowl, whisk together olive oil, lime juice, and vinegar.
- 2
Add flavorings
Add minced garlic and honey, whisking until well combined.
- 3
Season dressing
Season with salt and pepper to taste.
How to Make Zesty Peruvian Choclo Salad with Cilantro and Lime Dressing
Total time: 40 min · Yields 4 servings
- 1
Combine Ingredients
Gently mix the salad ingredients in a large bowl.
- 2
Add Dressing
Pour the cilantro-lime dressing over the salad and toss lightly.
- 3
Final Touch
Let the salad sit for a few minutes to allow the flavors to meld.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I substitute choclo corn with another type?
Yes, you can use frozen sweet corn as a substitute.
Can I make the dressing ahead?
Yes, the dressing can be made a day in advance and chilled.
Is this recipe gluten-free?
Yes, as long as the ingredients used are certified gluten-free.
Can I add more vegetables?
Absolutely! Cucumbers and radishes make great additions.
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