Chayote and Corn Salad (Ensalada de Chayote y Maíz)

This refreshing Ensalada de Chayote y Maíz (Chayote and Corn Salad) is a popular dish in Costa Rican cuisine. It's a perfect side dish for a summer barbecue or a light and healthy lunch option.

Chayote and Corn Salad (Ensalada de Chayote y Maíz)

Ingredients

  • 2 chayote squash, peeled and diced
  • 2 cups corn kernels
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice
  • Salt and pepper to taste

Instructions

  1. In a pot of boiling water, cook the chayote for 3-4 minutes until slightly tender. Drain and let it cool.
  2. In a large bowl, combine the cooked chayote, corn, red bell pepper, red onion, and cilantro.
  3. Add the lime juice, salt, and pepper. Toss to combine.
  4. Refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
5 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
5g
Fat
3g

Supplies

Large bowl Pot Knife Cutting board

Tools

Refrigerator

Serving suggestions

Serve the Ensalada de Chayote y Maíz as a side dish with grilled chicken or fish. It also pairs well with black beans and rice.

Tips & tricks

For added flavor, you can grill the corn kernels before adding them to the salad.

Cost

$8