A picantería classic where corn, fava beans, and fresh cheese take center stage. It is crisp, bright, and tangy enough to stay lively, with rocoto cutting through at just the right moment. It is the kind of starter meant to wake up your appetite and somehow ends up stealing half the table.
Bring the water to a boil with three tenths of the salt and add the corn. Cook for 10 to 12 minutes, then add the fava beans and continue for 3 to 4 minutes
Turn what you find into an experience you can actually bring to your kitchen.
While the grains cool, cut the red onion, tomato, fresh cheese, and seeded and deveined rocoto into small, even dice. Slice the olives and chop the parsley; keep the pieces distinct rather than finely minced so every bite retains contrast.
In a small bowl, combine the red wine vinegar, lime juice, oregano, black pepper, and the remaining salt. Slowly whisk in the olive oil for about 30 seconds, until the dressing looks glossy and lightly emulsified.
Combine the corn, fava beans, onion, tomato, rocoto, olives, and parsley in a large bowl. Pour over the dressing and toss gently; add the fresh cheese last and fold only a couple more times so the cubes stay intact. Serve cool or at room temperature: the grains should retain some bite, the cheese should remain distinct, and the dressing should taste bright without pooling at the bottom. Put it in the middle of the table and see how long it lasts! 😌
