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