Peruvian giant corn with fresh cheese (Choclo con queso)

1. Pull the husks and silk off the choclo cobs; break the larger cobs in half.

2. Bring the water to the boil in a large pot with the sugar and butter – sugar goes in instead of salt, as salt would toughen the kernels.

3. Add the corn and cook for 15-20 minutes until the big, starchy kernels are tender (instead of Andean choclo you can use sweetcorn cobs, which need only 8-10 minutes).

4. Meanwhile cut the fresh cheese (queso fresco – a mix of feta and ricotta can stand in) into thick slices.

5. Lift out the corn, drain and salt lightly.

6. Serve hot with the cheese slices and a small bowl of ají amarillo paste: a bite of corn, a bite of cheese.

Tip: In Peru this is the simplest street snack, especially in the Andes – choclo kernels are twice the size of ordinary corn and less sweet, more creamy.