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