Peruvian Causa Limena with Farmers-Market Corn, Avocado and Lime

Boil the peeled potatoes in well-salted water 20 to 25 minutes, until a knife slides through with no resistance. Drain thoroughly and let them steam dry 5 minutes in the colander.

Serves 6

Ingredients

• 2 pounds yellow potatoes (Yukon Gold), peeled
• 3 tablespoons aji amarillo paste
• 1/4 cup fresh lime juice, from about 3 limes
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons fine sea salt
• 2 ears fresh sweet corn, kernels cut off
• 2 ripe avocados, diced
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped red onion
• 3 tablespoons chopped fresh cilantro
• 3 hard-boiled eggs, halved
• 8 black olives, for garnish
• Freshly ground black pepper, to taste

Instructions

1. Boil the peeled potatoes in well-salted water 20 to 25 minutes, until a knife slides through with no resistance. Drain thoroughly and let them steam dry 5 minutes in the colander.
2. Pass the hot potatoes through a ricer or food mill into a wide bowl. Do not use a food processor — it turns them gluey in seconds.
3. Work in the aji amarillo paste, lime juice, oil and salt while the potatoes are still warm, kneading with your hands until the mass is smooth, sunny yellow and holds a shape. Let it cool to room temperature.
4. Blanch the corn kernels in boiling water for 90 seconds, then plunge into ice water and drain well. Fresh peak-season corn needs almost nothing.
5. Fold the corn, diced avocado, mayonnaise, red onion and 2 tablespoons of the cilantro together. Season with salt, pepper and a squeeze of lime.
6. Line a loaf pan with plastic wrap, leaving a generous overhang. Press half the potato mixture into an even layer across the bottom.
7. Spread the corn and avocado filling over the potato in an even layer, then top with the remaining potato, pressing gently to seal the edges.
8. Fold the plastic wrap over and chill at least 2 hours, or overnight. Causa is served cold and needs that time to firm up enough to slice cleanly.
9. Invert onto a platter, peel away the wrap, and cut into thick slices with a hot wet knife. Garnish with egg halves, olives and the remaining cilantro.
10. Causa limena is one of Peru's oldest composed dishes, built on potatoes native to the Andes and the aji amarillo chili that gives it both color and its gentle fruity heat. The name is often traced to the wars of independence, when women sold the dish to raise funds for la causa — the cause. It is a natural summer lunch precisely because it is served chilled, and August corn and avocados at their peak make the filling taste like the season itself.

Nutrition (estimated, per serving)

• Calories: 395 kcal
• Protein: 9g
• Fat: 24g
• Carbohydrates: 38g
• Fiber: 7g
• Sugar: 5g
• Sodium: 650mg