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Takeaway Wednesday: Recipe for Choclo Salad!


In today’s Takeaway Wednesday post, lay missioner Nate Mortenson presents a recipe for one of his new favorite Bolivian dishes: “Choclo Salad”!

“Choclo Salad” prepared and photographed by Nate Mortenson
It features a type of Andean corn with kernels much larger than traditional sweet corn in the United States:
Read more about choclo here. It is also the name of a tango.
“Mary and I enjoyed this food often during Carnaval. This is a slightly fancier version of choclo and cheese which is literally just large white corn kernels and white cheese.
It’s a very simple combination but really delicious.”

Choclo Salad


  • 1 pound mote (large white corn kernels, steamed and pulled from the corn cob — kernels of sweet corn could substitute)
  • 3 or 4 medium sized tomatoes
  • ½ pound quesillo (very soft salty white cheese — large curd whole milk cottage cheese could substitute)
  • 1 medium purple onion
  • apple cider vinegar
  • black pepper and salt

Preparation Steps:
1. Chop the tomatoes in long thin slices.
2. Chop the onions in long slices like the tomatoes, but thinner.
3. Cube the quesillo into about 2 cm chunks.
4. Toss all the ingredients in a large bowl, adding vinegar, salt and pepper to taste.

Enjoy as a side with any meal.

Buen provecho!

“Choclo Salad” as a side dish prepared and photographed by Nate Mortenson

Mary and Nate recently returned from two years of mission at the rural Carmen Pampa University in Bolivia.

Nate, the youngest son of nine, hails from La Cross, Wisconsin. Mary grew up picking strawberries in small-town Minnesota. The couple met at the University of Wisconsin, Eau Claire, where Mary studied sociology and outdoor leadership and Nate studied Spanish and geology. They share a passion for food and bicycling, and a desire to set their marriage on a foundation of service, simplicity, and a deeper global understanding.