3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)