Ingredients

• 2 cups Choclo Corn (kernels)
• 1 cup Fresh or frozen Fava Beans
• 200 g Queso Fresco
• 1 cup Cherry Tomatoes
• 1/2 Red Onion
• 1/4 cup Fresh Cilantro
• 1/4 cup Passion Fruit Pulp
• 1 tablespoon Huacatay Paste (Peruvian black mint)
• 1/2 teaspoon Ají Amarillo Paste (optional)
• 3 tablespoons Olive Oil
• 2 tablespoons Lime Juice
• to taste Salt
• to taste Black Pepper

Instructions

1. 1

   Cook the choclo: Boil or steam the choclo ears until tender. Let cool, then cut off the kernels. If using frozen kernels, cook according to package directions.

2. 2

   Cook the fava beans: Blanch fresh fava beans in boiling salted water for 2-3 minutes, then shock in ice water. Peel off outer skins. If using frozen, blanch briefly.

3. 3

   Prepare the red onion: Macerate the thinly sliced red onion in a little lime juice and a pinch of salt for 5 minutes to soften its bite. Drain.

4. 4

   Make the vinaigrette: In a small bowl, whisk together the passion fruit pulp, huacatay paste, aji amarillo paste (if using), olive oil, lime juice, salt, and pepper until well combined.

5. 5

   Assemble the salad: In a large bowl, combine the cooked choclo kernels, fava beans, crumbled queso fresco, halved cherry tomatoes, and the drained red onion.

6. 6

   Dress and serve: Pour the vinaigrette over the salad. Toss gently to coat. Garnish with fresh cilantro and serve immediately.