Ensalada Mixta con Choclo (Peruvian Corn Salad)

Ensalada Mixta con Choclo (Peruvian Corn Salad)

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  • 3 cups frozen corn kernels
  • 1/4 cup diced celery
  • 1/4 cup diced red onions
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced red bell peppers
  • 1/4 cup diced yellow bell peppers
  • 3/4 cup diced Alfonso or Kalamata olives
  • 3/4 cup crumbled feta cheese
  • 3 cloves garlic, crushed or mashed
  • 1/2 teaspoon Tabasco sauce or 1/4 cup salsa (either hot or mild)
  • 1/4 cup chopped cilantro (optional)
  • 2 tablespoons mayonnaise
  • Extra virgin olive oil, to taste
  • Salt, to taste


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.

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