Ecuadorian Corn Salad

Introduction

History

Corn is a staple ingredient in Ecuadorian cuisine, and this salad is a popular way to enjoy it. The combination of sweet corn, spicy chilies, and tangy mustard and mayonnaise creates a unique and delicious flavor profile that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to drain the canned corn before using it in the salad to prevent the salad from becoming too watery.

- You can adjust the amount of chilies to suit your taste preferences. If you prefer a milder salad, you can use less chilies or omit them altogether.

- This salad can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Ecuadorian Corn Salad can be served as a side dish with grilled meats, seafood, or as a topping for tacos or nachos.

Cooking Techniques

This recipe requires no cooking, as it is a simple mix of ingredients in a bowl.

Ingredient Substitutions

You can use fresh corn kernels instead of canned corn.

- Dijon mustard can be used instead of yellow mustard.

- Sour cream can be used instead of mayonnaise.

Make Ahead Tips

Ecuadorian Corn Salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the salad in a large bowl or on individual plates garnished with fresh cilantro or parsley.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or as a topping for tacos or nachos. It also goes well with a side of rice or quinoa.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Ecuadorian Corn Salad contains approximately 200 calories.

Carbohydrates

Each serving of Ecuadorian Corn Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Ecuadorian Corn Salad contains approximately 10 grams of fats.

Proteins

Each serving of Ecuadorian Corn Salad contains approximately 2 grams of proteins.

Vitamins and minerals

Ecuadorian Corn Salad is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains eggs (mayonnaise) and mustard, which may be allergens for some individuals.

Summary

Ecuadorian Corn Salad is a nutritious and delicious dish that is rich in carbohydrates, fats, and vitamins. It is a great side dish to add to your meal.

Summary

Ecuadorian Corn Salad is a delicious and easy-to-make dish that is perfect for summer gatherings or as a side dish for any meal. With its combination of sweet corn, spicy chilies, and tangy mustard and mayonnaise, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was during a trip to Ecuador many years ago, when I stumbled upon a bustling food market in the heart of Quito. The colors, smells, and sounds overwhelmed my senses as I weaved my way through the crowded stalls, admiring the fresh produce and aromatic spices on display.

As I browsed the various food vendors, a kind elderly woman caught my eye. She was sitting behind a small table covered with an array of colorful dishes, each one more enticing than the last. I couldn't resist approaching her and striking up a conversation.

Her name was Maria, and she had been selling traditional Ecuadorian dishes at the market for over 40 years. She welcomed me with a warm smile and offered me a taste of her famous corn salad. I took a bite, and instantly, I was transported to a world of vibrant flavors and textures.

The salad was a delightful mix of fresh corn kernels, ripe tomatoes, creamy avocado, tangy lime juice, and a hint of spice from jalapenos. It was a simple yet delicious dish that captured the essence of Ecuadorian cuisine.

I begged Maria to share her recipe with me, and she graciously agreed. She explained each step in detail, from boiling the corn to dicing the vegetables to mixing the dressing. I watched intently, taking notes and asking questions along the way.

After preparing the salad together, Maria handed me a spoonful to taste. It was even better than I remembered, each bite bursting with the flavors of Ecuador. I thanked her profusely and promised to cherish the recipe forever.

Back home, I couldn't wait to recreate Maria's Ecuadorian corn salad in my own kitchen. I gathered the ingredients – fresh corn, ripe tomatoes, creamy avocado, tangy lime juice, and spicy jalapenos – and set to work. As I chopped, mixed, and seasoned, the memories of my time in Ecuador flooded back, filling me with a sense of nostalgia and gratitude.

The salad came together beautifully, just as Maria had taught me. I savored each bite, savoring the taste of my newfound culinary treasure. From that day on, Maria's Ecuadorian corn salad became a staple in my recipe collection, a dish that never failed to bring a smile to my face and a taste of Ecuador to my table.

Over the years, I have shared Maria's recipe with friends and family, delighting in their reactions as they too experienced the magic of this simple yet flavorful dish. Each time I prepare it, I am reminded of the kindness and generosity of the woman who first introduced me to its wonders.

Now, as I pass on the recipe for Ecuadorian corn salad to you, my dear grandchild, I hope that you will embrace it with the same joy and appreciation that I have. May it bring you closer to the flavors of distant lands and the memories of cherished moments. And may it always remind you of the power of food to connect us, across time and distance, in a shared celebration of life's simple pleasures.

Categories

| Corn Recipes | Ecuadorian Recipes | Mayonnaise Recipes | Mustard Seed Recipes | Radish Recipes |

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