Corn Salad With Queso Fresco Ensalada De Choclo Recipes
CORN SALAD WITH QUESO FRESCO - ENSALADA DE CHOCLO
This salad is accompanies many Latin meals. It has a simple lime dressing that allows the fresh flavors of the ingredients to shine. Corn, onions, cilantro, red pepper, and cubes of queso fresco (farmer's cheese) are tossed with a little bit of vegetable oil, lime juice, salt and pepper. If you can find frozen Andean choclo corn at your local Latin grocery, it is fantastic in this light, refreshing, and nutritious salad.
Provided by Lavender Lynn
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1.Whisk lime juice into oil and season with salt and pepper.
- 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
- 3.Serve chilled.
AREPAS DE CHOCLO WITH AVOCADO SALAD
Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from "Colombiana" (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can't find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don't use masa harina, which is a different product altogether.
Provided by Melissa Clark
Categories main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.
- While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.
- Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Pour about 1/2 cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.
- Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.
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