Solterito Corn Salad

Method6 steps · about 35 min

1. 1

   Step 1: Turn the stove on to medium high heat. Add a couple of liters of water (2 liters), two tablespoons of sugar and the anise seeds (1 teaspoon). When the mixture begins to boil, add the kernels of white corn. Cook half covered for ten to fifteen minutes until tender. If your corn kernels are not fresh, you will need to wait at least ten more minutes. Taste them until they feel smooth. Then turn off the stove and remove the pot. Drain excess water or strain through a strainer. Put the corn into a mixing bowl.

   Cook fresh corn until tender · 10 minUses 2 liters water for cooking corn · 2 tablespoons sugar · 1 teaspoon anise seeds · 2 cups white corn kernels (250 g)

2. 2

   Step 2: Peel the carrot (1), and cut it into small squares of approximately 5 millimeters. Some people cook their carrots before adding them to a salad recipe, either boiling them or microwave-cooking them. We will use raw carrots. Put the uncooked chopped carrots in a large mixing bowl.

   Uses 1 carrot (100 g.)

3. 3

   Step 3: Next, cut the fresh cheese into squares of the same size as the carrots, and add them to the bowl.

   Uses 250 g queso fresco, cubed · 1 carrot peeled and finely diced

4. 4

   Step 4: Peel the onion and dice. Similarly, cut the padrón peppers (3) in half, remove the veins and seeds, and then chop them finely. Dice the tomatoes (2) (remove the seeds if you wish). Cut the olives into pieces, and extract the seeds. Put all the freshly cut ingredients in the bowl.

   Uses 1 red onion (100 g) · 3 padrón peppers · 2 tomatoes (250 g) · 4-6 black olives · diced carrot mixed with 250 g cubed queso fresco

5. 5

   Step 5: Make the dressing by cutting the cilantro into small pieces, including the fine stems. Set aside. Mix in a small bowl: the oil, vinegar, lime (1) juice, salt and pepper (to taste). Stir well.

   Uses 1 bunch fresh coriander · ⅛ cup white vinegar · ⅛ cup corn oil (you can also use olive oil, canola oil or sunflower oil) · 1 lime · Salt and pepper to taste

6. 6

   Step 6: Let the cooked, drained corn cool, then combine it with the prepared cheese and vegetables. Pour in the lime and vinegar dressing and stir well. Add the reserved chopped coriander when serving.

   Uses 2 cups white corn kernels cooked until tender and drained · carrot, cheese, onion, peppers, tomatoes and olives cut in steps 2–4 · corn oil, white vinegar, lime juice, salt and pepper mixed in step 5 · fresh coriander chopped and reserved in step 5