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Categories:
red onion peanuts basil salt s cheese extra-virgin olive oil lime juice parsley ground cumin garlic gallon water sugar anise seeds corn
Viewed: 50 - Published at: 2 years agoIngredients
- 5 large jalapenos4 halved lengthwise and seeded, 1 minced
- 2 medium tomatillos (1/4 pound), cored and halved lengthwise
- 1/2 cup chopped red onion
- 1/4 cup chopped roasted, salted peanuts
- 2 tablespoons chopped basil
- Salt and freshly ground pepper
- 1 pound farmer's cheese, at room temperature
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1 gallon water
- 2 teaspoons sugar
- 2 teaspoons anise seeds
- 6 ears of corn, shucked
Method
- In a small saucepan of boiling salted water, cook the halved jalapenos 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 jalapeno 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 jalapeno sauce and the cheese at the table.
