Andean Corn and Cheese Salad is one of our quickest, easiest, and most delicious vegetable salads. In the tradition of Andean cuisine, this dish relies on the simple flavors of local fresh vegetables to create a balanced and vibrant dish. I love the way the bright fresh flavors in this salad are contrasted with soft salty chunks of creamy queso blanco. This recipe is adapted from one of our favorite cookbooks of the year: Gran Cocina Latina by Maricel Presilla. This beautifully compiled and thoroughly researched tome is an incredible resource for people interested in exploring the diverse and vibrant food of Latin America.
Yield: Serves 6-8
- 1 pound corn (fresh if in season, frozen if not)
- 8 small tomatoes, cut into quarters (I used a combination of red and yellow)
- 1 pound queso blanco, cubed (feta is also a good substitute here)
- 1 medium red onion, thinly sliced
- 2 green Italian peppers, chopped into small cubes
- 2 fresh jalapenos, seeded, deveined and finely chopped (this produces a mild-to-medium heat, adjust spice up or down to taste)
- 1 bunch fresh cilantro, washed and finely chopped
- 1 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- Juice of 2 limes
- Combine all ingredients in a large bowl, mix well, and allow to stand at room temperature for 30 minutes prior to serving. This rest before serving allows the flavors to meld. It is well worth the wait. Enjoy!