Choclo con Queso

Method

Bring salted water to a rolling boil in a large pot. Add the fresh choclo cobs, whole or halved depending on size, and simmer for 45-60 minutes until the kernels are tender but still retain a slight firmness. The kernels should easily separate from the cob when cooked. Drain the choclo well and arrange on a serving plate. Cut the queso fresco into thick slices or crumble it over the warm corn. Top with knobs of butter and season with freshly ground black pepper. Serve immediately whilst the choclo is still warm so the butter and cheese melt slightly into the kernels.