Entree: Peru – Arequipa – Solterito de Queso (A chilled Arequipeño salad of fresh cheese with corn, beans, olives, peppers, and a bright lime dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) queso fresco, crumbled
- 2 cups (300 g) cooked lima beans (broad beans), drained
- 2 ears (about 1 1/4 cups (200 g)) Peruvian choclo or large-kernel corn, kernels removed (cooked)
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1 medium red onion, thinly sliced, about 1/2 cup (75 g)
- 1/2 cup (75 g) botija or black olives, pitted and halved
- 1 small ají amarillo or 1 small rocoto, seeded and thinly sliced, about 1 oz (30 g) (adjust for heat)
- 3 tbsp (45 ml) fresh lime juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1/2 cup (60 g) cancha (toasted corn nuts), optional for serving

Show original ingredient measurements

- 8 oz (225 g) queso fresco, crumbled
- 2 cups (300 g) cooked lima beans (broad beans), drained
- 2 ears (about 1 1/4 cups / 200 g) Peruvian choclo or large-kernel corn, kernels removed (cooked)
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1 medium red onion, thinly sliced, about 1/2 cup (75 g)
- 1/2 cup (75 g) botija or black olives, pitted and halved
- 1 small ají amarillo or 1 small rocoto, seeded and thinly sliced, about 1 oz (30 g) (adjust for heat)
- 3 tbsp (45 ml) fresh lime juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1/2 cup (60 g) cancha (toasted corn nuts), optional for serving

Instructions

1. If using fresh choclo or corn, boil kernels in salted water 5–8 minutes until tender; drain and cool. If using canned or frozen, drain/defrost and pat dry.
2. In a large bowl combine crumbled queso fresco, cooked lima beans, corn kernels, diced tomatoes, and sliced red onion.
3. Add olives and sliced ají amarillo (or rocoto) to the bowl.
4. Whisk together lime juice, olive oil, chopped cilantro, salt and pepper; taste and adjust seasoning.
5. Pour the dressing over the salad and toss gently to combine, taking care not to break up the cheese too much.
6. Refrigerate at least 20 minutes to meld flavors or serve immediately at cool room temperature. Sprinkle cancha over each portion just before serving for crunch if using.