Large-kernel Andean corn gently cooked with anise and a touch of sugar, then served warm with generous slices of fresh cheese. The sweet, milky kernels against the salty cheese have a dangerously simple appeal: finish one cob and you are already looking for the next.
Clean the corn cobs, removing husks and silk if still attached. Place the water, anise seeds, and sugar in a large pot and bring to a boil; there is no need to simmer this mixture separately for several minutes.
Once the water is boiling, add the corn cobs, partially cover, and cook at a gentle boil for 20 to 25 minutes. Taste a kernel from the thickest part: it should be tender and juicy without becoming floury or beginning to burst. Remove the cobs with tongs and let them drain for 2 minutes.
While the corn finishes cooking, cut the fresh cheese into thick slices. Serve one warm cob with a generous portion of cheese alongside. When the salty cheese meets those sweet kernels bursting with juice, it becomes pretty clear why two ingredients have been satisfying this craving for generations without needing anything else.
Turn what you find into an experience you can actually bring to your kitchen.
