Bolivian Corn and Honey Mustard Salad
For this recipe you'll need large kernel white corn. If you have trouble finding this type of corn outside of Bolivia, you can substitute with hominy. The problem with canned hominy, however, is that the kernels are cooked to a point where they burst and 'bloom'. Bolivian white corn isn't like that. But the recipe is really delicious so it doesn't really matter - just use any corn you have available. This is a big salad recipe, good for potlucks and picnics and will serve about 12-14 people. Cut the ingredient amounts in half in you want to make less. Here's what you'll need:Bolivian Salads    Bolivian Recipes Home Page
2 pounds (about 7-8 cups) of large kernel white corn
2 cups of raw red bell pepper, diced very tiny
2 cups of raw green bell pepper, diced very tiny
2 tablespoons of honey mustard
(or: 2 tablespoons of mustard + 2 TEAspoons of honey)
4 tablespoons of mayonnaise
1 teaspoon of sugar
Mix the honey, mustard, and mayonnaise together and set aside. Cook the corn kernels in hot boiling water with 1 teaspoon of sugar dissolved in the water. Drain. Cool completely and mix all ingredients together.
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