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Home Zuid Amerikaanse maïs-avocado salade

Recipes

When I'm on holiday or traveling I prefer to eat local food. Not only because I think it's the tastiest, but also because I love being inspired by new flavors. In Ecuador (and other South American countries) corn and avocado are eaten a lot. They taste fantastic in a salad with, for example, tomato and tortilla chips, but I realised I could keep it a lot simpler. I set to work with crème fraîche and a bit of chili, and realised this lovely little dish didn't need much more. It's not a main course, but it is a tastyside dish next to a good piece of meat. This corn-avocado salad also works great as a lunch =D

Recipe

South American corn-avocado salad

A quick and flavorful South American salad with soft avocado, sweet corn and a creamy sauce of mayonnaise, sour cream and lime juice. Perfect as a side dish or a light lunch.

Course	Side dish
Kitchen	South American
Servings	2

Preparation time

Preparation time	5 min
Total	5 min

Equipment

Bowl
sharp knife

Ingredients

100 g drained corn
1 avocado
1 tbsp sour cream
1 tbsp mayonnaise
juice of 1/2 lime
1 tsp chili powder
A handful finely grated Parmesan cheese
optional chopped red chili for garnish

South American corn-avocado salad

Mix the mayonnaise, sour cream, lime juice and chili powder in a small bowl. Drain the corn and cut the avocado into small cubes. Combine the avocado and corn and stir the sauce through. Add a little sea salt to taste and garnish with a wedge of lime and some red chili.Caramba so tasty!

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This salad is ideal for getting on the table quickly. The combination of creamy avocado, sweet corn and the spicy chili sauce creates a wonderfully fresh dish with a South American touch.

Serve the salad immediately after preparing for the best taste and texture. An extra pinch of chili powder or some freshly chopped red chili gives the dish an extra spicy kick.

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