Active Time
25 MIN
Total Time
35 MIN
Yield
Serves : 6

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5