Ingredients with Measurements:
- 2 cups of cooked corn kernels
- 1 cup of diced Ka'í Ladrillo cheese
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of olive oil
- 2 tablespoons of lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the cooked corn kernels, diced Ka'í Ladrillo cheese, diced red bell pepper, diced red onion, and chopped fresh cilantro.
2. In a small bowl, whisk together the olive oil and lime juice. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 285
- Fat: 20g
- Carbohydrates: 20g
- Protein: 9g
Substitutions for ingredients:
- Ka'í Ladrillo cheese can be substituted with feta cheese or queso fresco.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Red onion can be substituted with white or yellow onion.
Variations:
- Add diced avocado for a creamier texture.
- Add diced jalapeño for a spicy kick.
- Add black beans or chickpeas for added protein.
Tips and tricks:
- To cook corn kernels, boil them for 3-5 minutes or until tender.
- To make ahead, prepare the salad and dressing separately and combine right before serving.
- Adjust the amount of lime juice and salt to taste.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with tortilla chips or a side of rice.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Ka'í Ladrillo cheese is a traditional Paraguayan cheese made from cow's milk.
Flavor profiles:
- This salad is fresh and tangy with a hint of sweetness from the corn.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Peruvian