Coastal Coconut Locro with Toasted Corn

Instructions

1. 1

   1. In a large pot, heat the annatto oil over medium heat. Add the white onion and cook for 4 to 5 minutes until translucent. Stir in the garlic, cumin, and oregano, and cook 1 minute more, stirring so they do not burn.

2. 2

   2. In a separate dry skillet, toast the corn over medium heat for 6 to 8 minutes, stirring often, until lightly charred in spots and fragrant. Reserve 3 tablespoons for garnish.

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   3. Add 600 g (about 1.3 lb) of the potatoes to the pot and coat them well with the sofrito. Pour in the hot broth, raise to medium-high heat, and bring to a gentle boil. Then reduce to medium and cook for 12 minutes.

4. 4

   4. Add the remaining 200 g (about 0.45 lb) of potatoes and most of the toasted corn. Cook 10 to 12 minutes more, until all the potatoes are very tender.

5. 5

   5. Using a ladle, mash some of the potatoes against the side of the pot to thicken the locro, leaving several chunks whole for texture. Stir in the coconut milk and cook for 5 minutes over low heat, without letting it boil hard.

6. 6

   6. Add the fresh cheese, chopped cilantro, lime juice, salt, and black pepper. Cook 2 minutes more over low heat, just until the cheese is warmed through and the locro is creamy.

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   7. If you want to keep the locro hot before serving, reduce the heat to the lowest setting or hold it in a 170°F (75°C) oven for no more than 10 minutes, in an oven-safe covered dish.

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   8. Serve hot in bowls and finish each portion with diced avocado, the reserved toasted corn, and a little extra cilantro.