Choclo con queso

Remove husks and silk.Strip husks and all long silks from the four choclo ears, keeping the cobs whole. Check for damaged kernels and rinse briefly under cold running water. The pale large kernels are clean and tightly attached to the cob.

Scent the cooking water.Place 2400 ml water and 2 g anise seeds in a saucepan large enough for the four ears; bring to a steady simmer. Small bubbles rise evenly and the anise scent becomes noticeable.

Simmer the choclo until tender.Add all four ears, cover loosely and simmer for 20 minutes, turning once so each cob cooks evenly; check the broadest kernels with the tip of a knife. A kernel is plump and tender when pierced, with a little pleasant bite but no chalky centre.

Drain without drying.Lift the cobs using tongs and drain well in a colander. Allow surface steam to dissipate briefly so the cheese will not immediately become watery. The ears are steaming but no water puddles on the serving plates.

Pair each ear with fresh cheese.Arrange one cooked cob and one 60 g slice from the 240 g pasteurized queso fresco on each of four plates. Serve warm with the cheese kept distinct. Each portion shows large tender kernels beside one clean slice of cool fresh cheese. Use pasteurized, correctly refrigerated cheese and serve promptly.