Laylita’s recipes

I was so excited to see fresh corn at the grocery store the other day, it’s still a bit cold here to find it at the market yet, but just seeing corn (from California – lucky you who live there) made me happy, I’m waiting for the local corn to make Ecuadorian humitas (I’ve been dreaming of these all winter), but until then I decided to get a few ears of corn for salad to go with some grilled meat. This salad is a variation of the typical potato salad, it is very easy to make and is a great side dish for meat and fish dishes, especially for grilled dishes as it provides a nice refreshing contrast. In Ecuador the second course or main dish is always served with a small side salad, a very popular salad is the famous ensalada rusa or Russian salad which is a potato salad with carrots, peas, corn, and other vegetables, we have a lot of variations of that salad, some based on what you find at the market or in the refrigerator, I wanted to add a little bit a healthy component to this salad so I included the broccoli and when I was making the standard mayonnaise dressing I wanted to little bit of spiciness so I added a bit of wasabi.

Ingredients:

3 cups fresh corn kernels, from about 4 ears, boiled

3 cups diced cooked potatoes, about 3 medium sized potatoes

3 cups broccoli florets, barely steamed

1 cup finely chopped red onion

5 tbs mayonnaise, homemade or store bought

2 garlic cloves, crushed

2 tbs finely chopped cilantro

2 tbs lime juice

1 tsp wasabi paste

Salt and pepper to taste

Preparation:

To make the mayonnaise sauce or dressing combine the mayonnaise, crushed garlic, chopped cilantro, lime juice, wasabi paste, salt and pepper in a small bowl and mix well.

In a large bowl mix the corn, potatoes, broccoli and red onion with the mayonnaise dressing, mix well, serve immediately or refrigerate until ready to use.

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