Papa a la Huancaina (Potatoes with Cheese Sauce)
Serves 6
2 Lbs. Potatoes – Peeled
1 Cup of Corn Kernels ~ Barely Cooked
1/2 lb. Queso Blanco, Queso Fresco or Feta cheese ~ Cubed
6 oz. Evaporated Milk (More may be needed)
2 Tsp. Aji Amarillo Pepper Powder
1 Tbsp. Olive Oil
3 Tbsp. Fresh Lemon Juice
1/2 Tsp. White Pepper ~ Freshly Ground
3 Hard-boiled Eggs ~ Sliced
1/4 Cup Red Bell Pepper ~ Diced
1 Tbsp. Flat Leaf Parsley ~ Minced
Bring 3 quarts of water to boil in a large pot, and boil the potatoes until almost tender.  Drain potatoes, and set aside to cool while you make the sauce.  In a blender or food processor, combine the Cheese, Evaporated Milk, Aji Amarillo, Olive Oil, Lemon juice, and White Pepper, and blend until you have a smooth sauce.  If necessary, add additional Evaporated Milk. Peel and slice the Potatoes, and arrange on a large platter. Top with the sauce. Garnish with the Corn, Egg Slices, Bell pepper and Parsley. Papa a la Huancaina is normally served with the potatoes completely cool.
