Makes 4 servings
In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly served as a snack.
[ingredients title=”Ingredients”]
- 1/4 cup julienned dried seaweed, plus more as needed for garnish
- 2 cups finely diced tomato
- 1/2 cup finely diced red onion
- 1 lb blanched edamame, cooled
- 8 oz choclo (Peruvian corn), blanched and cooled
- 2 tablespoons chopped cilantro
- 1/4 cup extra-virgin olive oil
- Juice of 2 limes
- 3 tablespoons unseasoned rice vinegar
- Togarashi salt, as needed
[/ingredients]
[directions title=”Directions”]
- In a bowl, combine the seaweed, tomato, onion, edamame, choclo, and cilantro. Add the olive oil, lime juice, and vinegar and toss to combine.
- Season to taste with Togarashi salt and garnish with additional seaweed. Serve chilled.
[/directions]
