I was so excited to see fresh corn at the grocery store the other day, it’s still a bit cold here to find it at the market yet, but just seeing corn (from California – lucky you who live there) made me happy, I’m waiting for the local corn to make Ecuadorian humitas (I’ve been dreaming of these all winter), but until then I decided to get a few ears of corn for salad to go with some grilled meat. This salad is a variation of the typical potato salad, it is very easy to make and is a great side dish for meat and fish dishes, especially for grilled dishes as it provides a nice refreshing contrast.

Ingredients:3 cups fresh corn kernels, from about 4 ears, boiled,3 cups diced cooked potatoes, about 3 medium sized potatoes,3 cups broccoli florets, barely steamed,1 cup finely chopped red onion,5 tbs mayonnaise, homemade or store bought,2 garlic cloves, crushed,2 tbs finely chopped cilantro,2 tbs lime juice,1 tsp wasabi paste,Salt and pepper to taste.