1 ear corn, de-husked
1 or 2 similarly-sized potatoes (sweet or baking)
1 red or yellow onion, sliced
12 ounces white mushrooms, sliced
3 to 4 limes, juiced
Fresh cilantro, chopped finely (to taste)
1 habanero, chopped finely, with or without seeds (optional)
2 tablespoons soymilk
Salt and pepper, to taste
1) Combine ear of corn and potatoes to a large pot. Fill with water enough to cover everything by about an inch. Boil until corn is brightly colored and potatoes are soft enough to pierce all the way through with a fork.
2) While the pot is boiling, put sliced onions into a bowl of water. Squeeze while in the water to remove some of the harsher flavor of the raw onion. A good way to test for their doneness is to taste one. If they don't taste too strong, you can drain the water.
3) Combine mushrooms, strained onions, lime juice, cilantro, and habanero in a large bowl. Pour in just enough soymilk to turn the color of the lime juice cloudy.
4) When the corn is done, remove from the pot and run under cold water to cool. Cut off the kernels. Add kernels to the bowl of mushrooms and mix. Salt and pepper to taste.
5) When the potatoes are done, strain and set on a plate. While hot remove the skins. Cut each potato into 3/4” thick slices and salt and pepper if desired. Serve with prepared mushroom mixture. These potatoes are normally used as a way to cut the spice from the habanero but are delicious even without the pepper.
This is a fairly simple vegan version of a popular Peruvian dish which can be made even simpler with substitution of more quickly-cooked alternatives (canned corn, microwaved potatoes). Recipe made with help from my Peruvian partner.