Solterito Arequipeño
A vibrant Peruvian corn and cheese salad from Arequipa, combining charred corn, creamy cheese, and a bright lime-cilantro dressing. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 3 cups corn kernels, fresh or frozen
- 1 cup queso fresco or feta cheese, crumbled
- ½ medium red onion
- ¼ cup fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 3 tablespoons olive oil
Instructions
- 1
If using fresh corn, cut the kernels off the cob by holding the cob upright on a cutting board and scraping downward with a knife, rotating as you go, until all kernels fall into a bowl.
- 2
Heat a large skillet over medium-high heat until it is very hot and a drop of water sizzles and evaporates immediately, about 2 minutes.
- 3
Add the corn to the dry skillet with no oil and stir frequently until kernels turn golden brown and slightly charred in spots, about 5 minutes.
- 4
Transfer the charred corn to a large bowl and let it cool for 2 minutes until it is comfortable to touch.
- 5
Cut the red onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8 inch thick.
- 6
Add the crumbled cheese, sliced red onion, and cilantro to the cooled corn and stir gently until everything is mixed together.
- 7
Pour the lime juice and olive oil into the salad and toss gently until all ingredients are coated evenly.
- 8
Taste a spoonful and add salt and pepper until it tastes bright and balanced — you should taste the lime, the charred corn, and the salty cheese equally.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- large mixing bowl
- kitchen towel (optional, for cooling)
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