This Chilean corn salad is a staple at our summer barbecues. Easy to make and delicious, it complements perfectly an Ensalada Rusa potato salad and some Apio Palta celery with avocado.
Ensalada de Choclo, or Chilean Corn Salad, is made from corn kernels and diced tomatoes. It's dressed with mayonnaise and is a popular side dish, especially during summer.
There are some variations between families, and in many, they add diced or sliced hearts of palm, corn, and hearts of palm, a popular flavor combination in Chile. Also, red or green bell peppers diced can be added.
US Corn tends to be very sweet. I recommend buying whole-kernel yellow corn frozen. The brand is not that important. Pay attention not to buy frozen sweet corn.
If you see corn at the Farmers Market, ask if they have field/dent/flint corn that's not sweet and looks and tastes more like ours.
How do I cut the corn?
Cook and let cool down first. Cut from top to bottom with a large knife with the corn standing firm. You can do it in one pass, almost touching the cob.
Can I plant Chilean corn in the US?
Yes, you can follow the same calendar as the US corn varieties. Here, you can buy seeds.
Ensalada de Choclo Corn Salad
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Salads
- Method: Mix
- Cuisine: Chilean
Description
A great addition to any salad bar.
Ingredients
- 1 bag (1 pound) of frozen corn or 4 corn on the cob cooked and cut
- 1 tomato diced into small cubes
- 2 tablespoons of mayonnaise
- chopped basil, parsley, or chives
- salt and pepper
- 3 hearts of palm, diced, optional
- ¼ red bell pepper, diced very small, optional
Instructions
- Place all the ingredients in a bowl and mix with two spoons.
- Taste and adjust the seasoning.
- Serve immediately or refrigerate until serving time.
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