Indira Camarena

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Coditos Salad with Corn

30 mins
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This corn salad recipe is a very simple dish, fast, rich and economical. Prepare it and be amazed at its great taste.
Learn more about Indira Camarena


6 portions
  • 500 grams macaroni pasta elbow, integral
  • 5 leaves fresh coriander
  • 2 pinches oregano
  • 2 pinches dried basil
  • 2 cans corn, in water
  • salt, to taste
  • 2 container yogurt, simple
  • 3 cans tuna in water


Put water to boil with salt, add a little bit of basil, oregano and a culantro leaf.
Once the water is boiling, add the coditos. Stir several times so that it does not stick. Once ready, put to drain in colander and set aside.
Open the cans of tuna, drain the water. Put it in a bowl and mix it with the rest of the oregano, basil and cut the cilantro small and add it. Let rest.
Drain the two cans of corn, then leave them in a pot.
Begin to mix in a bowl: first the codito, then the tuna and then pour the yogurt until it is quite covered. Add the corn Leave it for 15 minutes to rest, this to allow time for the flavors to mix.


If you want to give nice presentation for meetings or parties, or to surprise the family. Put it on a large main plate, put around parsley around it and put thin strips of red paprika in the center.


If you like cold dishes, put the saucer in the refrigerator or refrigerator for 1/2 hour and then serve.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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