Anise-Scented Corn with Fresh Cheese and Jalapeño Sauce

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.