Coastal Sweet Potato and Corn Locro with Seared Cheese

Instructions

1. 1

   1. In a large pot, heat the achiote-infused oil over medium heat. Add the white onion and cook for 4 to 5 minutes until softened. Stir in the garlic, cumin, and oregano, and cook for 1 minute more, stirring constantly.

2. 2

   2. Add the sweet potato, 220 g (about 1 1/2 cups) of the corn kernels, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat and cook covered for 20 minutes, or until the sweet potato is very tender.

3. 3

   3. Meanwhile, place the roasted peanuts and milk in a blender. Blend until completely smooth. Set aside.

4. 4

   4. In a nonstick skillet, add the firm fresh cheese and sear over medium heat for 2 to 3 minutes per side until lightly crusted. If you prefer to use the oven, bake it on a tray at 400°F / 200°C for 8 to 10 minutes, turning halfway through. Keep warm.

5. 5

   5. Once the sweet potato is cooked, remove the pot from the heat and partially blend the soup with an immersion blender, leaving some texture. You can also carefully transfer part of the soup to a blender and return it to the pot.

6. 6

   6. Return the pot to medium-low heat. Add the milk-peanut mixture, the remaining corn kernels, and cook for 8 minutes, stirring often so it does not stick. Do not let it boil vigorously once the milk has been added.

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   7. Stir in the chopped cilantro and lime juice. Taste and adjust with more salt and black pepper if needed. Cook 1 additional minute and turn off the heat.

8. 8

   8. Serve the locro very hot in bowls and top each portion with the seared cheese and toasted pumpkin seeds. Finish with a little extra cilantro if desired.