• Make-Ahead
• Vegetarian

Ingredients

1. 5 large jalapeños—4 halved lengthwise and seeded, 1 minced
2. 2 medium tomatillos (1/4 pound), cored and halved lengthwise
3. 1/2 cup chopped red onion
4. 1/4 cup chopped roasted, salted peanuts
5. 2 tablespoons chopped basil
6. Salt and freshly ground pepper
7. 1 pound farmer's cheese, at room temperature
8. 2 tablespoons extra-virgin olive oil
9. 2 tablespoons fresh lime juice
10. 2 tablespoons chopped parsley
11. 1 teaspoon ground cumin
12. 1 garlic clove, minced
13. 1 gallon water
14. 2 teaspoons sugar
15. 2 teaspoons anise seeds
16. 6 ears of corn, shucked

Directions

1. In a small saucepan of boiling salted water, cook the halved jalapeños and tomatillos over moderately high heat until tender, about 8 minutes. Drain and transfer to a blender. Add the onion, peanuts and basil and puree. Scrape the sauce into a bowl and season with salt and pepper.
2. In a large bowl, mash the farmer's cheese with the olive oil, lime juice, parsley, cumin, garlic and minced jalapeño and season with salt and pepper.
3. In a large pot, bring the water to a boil with the sugar, anise seeds and 2 teaspoons of salt. Add the corn and boil until tender, about 5 minutes. Turn off the heat and leave the corn in the hot water. Serve the corn piping hot, passing the jalapeño sauce and the cheese at the table.