Andean creaminess defined by the unique texture of olluco and the sweetness of tender corn. This comforting side dish brings together native tubers and a mellow dressing that binds every bite. Honest, vibrant, and full of identity.
Wash the olluco well and cut it into thin sticks or even half-moons. Remove the corn kernels if using ears, and finely chop the scallion and huacatay.
Bring the water to a boil with the cooking salt. Add the olluco and corn, and cook for 10 to 12 minutes, until the olluco is tender but not falling apart and the corn tastes sweet when bitten.
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Drain the olluco and corn, spread them out a little, and let the steam escape for 8 minutes. If you mix them hot with the dressing, the salad turns watery.
Mix the mayonnaise with the lemon juice, dressing salt, pepper, scallion, and huacatay. It should be loose, flavorful, and cleanly acidic.
Fold the olluco and corn into the dressing gently. Rest for 5 minutes and serve cool or at room temperature, creamy but without crushing the kernels.
