Bolivian Choclo (Corn) and Fava Bean Salad is a dish that beautifully showcases the rich agricultural heritage and culinary traditions of Bolivia, a nation perched high in the Andes and brimming with cultural vibrancy. This simple yet flavorful salad centers around choclo—the large-kernel corn native to the Andean highlands—and fava beans, two crops deeply rooted in Bolivia’s history and cuisine.
Choclo, often called “Andean corn,” differs significantly from the sweet corn varieties popular in North America. Its kernels are larger and starchier, delivering a distinctly chewy texture and nutty sweetness. For centuries, choclo has been a dietary staple for indigenous Andean communities, an essential crop cultivated in the cool, high-altitude environments of the region. Its cultural and culinary significance is akin to that of potatoes and quinoa, all native to Andean soils. In this salad, choclo represents a direct connection to Bolivia’s agrarian past, while providing a hearty and satisfying base for the dish.
Fava beans, another integral component of the recipe, hold an equally robust connection to Bolivian food culture. Known locally as “haba”, fresh fava beans are often planted alongside choclo in the fields, creating a symbiotic agricultural relationship referred to as companion planting. The earthy creaminess of these beans complements the texture of choclo, forming a harmonious pairing that has been enjoyed for generations. Blanching the beans, as called for in this recipe, not only preserves their vibrant green color but also highlights their mild, nutty undertones, ensuring they shine in the dish.
What makes this salad especially appealing is the way it modernizes traditional ingredients while remaining true to their Bolivian roots. The freshness of cherry tomatoes and red onion adds a bright, contrasting sweetness and a touch of sharpness, while the chopped cilantro delivers a grassy, citrusy freshness that enhances its flavors. The dressing, made with olive oil and white wine vinegar, creates a light yet zesty emulsion that ties the components together without overpowering the natural flavors of the produce.
This recipe also nods to Bolivian culinary customs in its preparation and presentation. In Andean culture, meals are often communal experiences, with vibrant, colorful dishes laid out for sharing with family and friends. The salad’s vibrant array of colors—golden corn, green fava beans, red tomatoes, and purple onions—reflects that aesthetic, making it a feast for the eyes as well as the palate. The addition of optional garnishes like queso fresco crumbles or pickled onions can elevate the dish further, offering delightful textural and flavor contrasts.
Modern chefs and home cooks alike will find that this Bolivian Choclo (Corn) and Fava Bean Salad embodies an effortless blend of tradition and innovation. It’s a dish perfect for all occasions: a refreshing starter, a light side dish, or even a vegetarian meal with an optional protein like grilled tofu or chicken. Above all, it is a celebration of Bolivia’s agricultural diversity, a tribute to its highland landscapes, and a delicious way to explore the richness of a lesser-known cuisine. This dish invites you to experience Bolivia’s flavors while connecting the past to the present and honoring the essence of its culinary heritage.
Bolivian Choclo (Corn) and Fava Bean Salad
Ingredients
- 2 cups choclo (large-kernel corn), cooked Preferably fresh, but frozen is also acceptable
- 1 cup fresh fava beans, shelled and blanched Look for bright green pods
- 1 cup cherry tomatoes, halved Use heirloom varieties for color variety
- 1 medium red onion, thinly sliced Preferably organic
- ¼ cup fresh cilantro, chopped Ensure it is well washed
- 2 tablespoons (affiliate link)olive oil Extra virgin for best flavor
- 1 tablespoon white wine vinegar Or substitute with apple cider vinegar
- 1 teaspoon (affiliate link)sea salt Adjust to taste
- ½ teaspoon (affiliate link)ground black pepper
Instructions
- Prepare the Ingredients: Begin by cooking the choclo. In a pot of boiling water, cook the choclo for about 5 minutes if using fresh or until tender if using frozen. Drain and let cool. Shell the fava beans, removing the outer pod, then blanch the beans by boiling for 2–3 minutes followed by a rapid cool-down in ice water. This keeps them vibrant green.
- Combine the Salad: In a large mixing bowl, combine the cooled choclo, blanched fava beans, cherry tomatoes, red onion, and chopped cilantro. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper until emulsified.
- Dress the Salad: Drizzle the dressing over the prepared salad ingredients. Gently toss to ensure even distribution of flavors.
- Chill and Serve: If possible, let the salad sit for 30 minutes in the refrigerator to allow the flavors to meld. Serve chilled in individual bowls garnished with a sprig of cilantro.