Peruvian Corn Salad (Ensalada de Choclo)

🛒 Ingredients

• Peruvian Choclo (cooked corn kernels) 200 g · 170 kcal
• Red Onion (diced) 40 g · 16 kcal
• Tomato (diced) 100 g · 18 kcal
• Fresh Cilantro (chopped) 5 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Olive Oil 15 g · 132 kcal

👨‍🍳 Instructions

1. If using fresh choclo on the cob, boil it until tender for about 10 minutes, then let it cool completely and remove the kernels from the cob.
2. Finely dice the red onion and tomato into small, even pieces. Chop the fresh cilantro.
3. In a large bowl, combine the cooked choclo kernels, diced red onion, diced tomato, and chopped cilantro.
4. Add the lime juice and olive oil to the bowl, then season with salt and pepper to taste.
5. Toss gently until all ingredients are well combined. Serve immediately or chill for later enjoyment.