Tender, juicy, and gently scented with anise. The corn is boiled just until the kernels turn soft, sweet, and still pleasantly firm. A simple, clean Peruvian market-style side.
Clean the corn, remove the silk, and cut each cob in half if very large. Check that the kernels are firm and milky; if they are very dry, they will need a few extra minutes.
Boil the water with the anise, sugar and salt. Add the corn, lower to a steady boil and cook for 18 to 22 minutes, until the kernels are tender when pierced.
Turn off the heat and leave the corn in the water for 5 minutes. Drain and serve warm or at room temperature; it should be juicy, not watery or tough.
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