Anise-Scented Corn with Fresh Cheese and Jalapeño Sauce
This is the kind of simple appetizer or first course you'd eat in a Peruvian home. Many Peruvians make the soft, sliceable cheese themselves by adding lime juice to milk, then draining, salting and pressing the curds that form, ending up with something similar to American farmer's cheese. Eating corn on the cob rolled in this garlicky, cumin-flecked cheese is an unbelievable treat.Plus: More Vegetable Recipes and Tips
July 2005