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Ensalada de Choclo

Serves 4 Salad vegetarian, gluten-free, Salads

Ensalada de Choclo

Ensalada de choclo is a cherished staple at summer asados, when the corn is fresh and milky. Originating from the heart of Argentina's grilling culture, this salad showcases the simple yet vibrant flavors that accompany grilled meats. It is typically prepared when corn is at its peak, embodying the abundance and warmth of the season.

The dish delights with its combination of sweet corn kernels and the mild crunch of diced red pepper, all lightly bound together by a touch of mayonnaise. The scallions add a subtle sharpness, while a sprinkle of salt and pepper balances the flavors. Ensalada de choclo is best enjoyed alongside a sizzling asado, complementing the smoky richness of the grill.

Ingredients

  • 4ears corn
  • 1red pepper, diced
  • 3 tbspmayonnaise or oil
  • 2scallions, sliced
  • to tastesalt and pepper

Method

  1. Fill a large pot with water and bring it to a rolling boil over high heat. Add the 4 ears of corn to the boiling water and cook them for about 8 minutes. The corn should be tender and bright yellow when done.
  2. Carefully remove the corn from the pot using tongs and let them cool on a cutting board until they are comfortable to handle. Once cooled, stand each ear of corn upright and use a sharp knife to cut the kernels off the cob, slicing downward in a steady motion.
  3. Place the corn kernels in a large mixing bowl. Add the diced red pepper and sliced scallions to the bowl, ensuring they are evenly distributed among the corn.
  4. Add 3 tablespoons of mayonnaise or oil to the bowl. Season the mixture with salt and pepper to taste, keeping in mind that the natural sweetness of the corn should be the dominant flavor. Toss everything together gently until the corn is well coated and the ingredients are combined.
  5. Taste the salad to ensure the balance of flavors is to your liking. The fresh, sweet taste of the corn should be the most prominent, with the mayonnaise providing a creamy texture.
  6. Transfer the salad to a serving dish. It should be served cool, but not straight from the refrigerator, to allow the flavors to meld without being overshadowed by coldness.
  7. Optionally, add a squeeze of lemon over the salad just before serving for a hint of brightness that complements the sweetness of the corn.