Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 6 SIDE-DISH SERVINGS

How to Make It

Step 1    

In a food processor, coarsely chop the jalapeños with the tomatoes and cilantro leaves. Add the water and pulse until the consistency of a smooth salsa. Transfer to a medium bowl. Stir in the onion and mint and season with salt. Let stand for 30 minutes.

Step 2    

Meanwhile, in a large pot of boiling water, cook the potatoes until almost tender, about 10 minutes. Add the corn and cook for 10 minutes longer. Add the lima beans and cook for 5 minutes more. Drain all of the vegetables and set them aside.

Step 3    

Heat the oil in a medium nonstick skillet. Cook the cheese in batches over moderately low heat until golden brown, about 40 seconds per side. Transfer the potatoes to a plate and cut them in half. To serve, arrange 1 ear of corn, 1 halved potato, about 1/2 cup of lima beans and 2 slices of cheese on each serving plate. Top the potato with about 2 tablespoons of the salsa and serve, passing the remaining salsa at the table.

Notes

Frozen choclo is available at Latin markets.

Serve With

Grilled skirt steak.

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