Ingredients

1. 3 jalapeños, seeded and coarsely chopped
2. 6 medium plum tomatoes, seeded and coarsely chopped
3. 2 tablespoons cilantro leaves, chopped
4. 1/4 cup water
5. 1 small white onion, coarsely chopped
6. 2 tablespoons chopped mint
7. Kosher salt
8. 2 pounds medium Yukon Gold potatoes
9. 6 ears of choclo (white Andean corn; see Note) or yellow corn
10. 1 cup frozen lima beans
11. 2 teaspoons corn oil
12. 1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick

Directions

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. 
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. 
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.

Serve With

Grilled skirt steak.

Notes

Frozen choclo is available at Latin markets.