- 3 jalapeños, seeded and coarsely chopped
- 6 medium plum tomatoes, seeded and coarsely chopped
- 2 tablespoons cilantro leaves, chopped
- 1/4 cup water
- 1 small white onion, coarsely chopped
- 2 tablespoons chopped mint
- Kosher salt
- 2 pounds medium Yukon Gold potatoes
- 6 ears of choclo (white Andean corn; see Note) or yellow corn
- 1 cup frozen lima beans
- 2 teaspoons corn oil
- 1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick
- 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.
- 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.
- 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.
Frozen choclo is available at Latin markets.
Grilled skirt steak.