Peruvian Corn with Fresh Cheese
Simple, warm, and direct: large, sweet **corn** against firm **fresh cheese**. Anise lightly perfumes the cooking water without stealing the show from the kernels. Clean, Andean, and happily unpretentious.
What you need
Ingredients
- 320 gQueso Fresco Cheese
- 1.8 lWater
- 1.5 tbspWhite Sugar
- 4 unitFresh Corn
- 1.5 tspAnise Seed
- 1 tspTable Salt
Per serving
Nutrition
- kcal
- 242
- fat g
- 19.06
- carbs g
- 3.11
- fiber g
- 0.01
- protein g
- 14.5
Step by step
Preparation
- 1
Place the **water**, **anise**, **sugar** and **salt** in a large pot. Bring to a gentle boil for **3 minutes**, until the water smells lightly sweet and herbal.
- 2
Add the cleaned **corn**, partially cover and cook for **25 minutes**, until the kernels are **tender** but still whole. If the ears are very large, give them **5 more minutes**.
- 3
Remove the **corn** and let it drain for **2 minutes**. Do not cool it too much: the good contrast comes from hot corn with fresh cheese.
- 4
Cut the **fresh cheese** into thick slices and serve one portion with each ear of corn. It should feel simple: sweet kernels, salty cheese and a light anise aroma.