VeraCruz Corn

• 4 ears of corn, husked
• Cooking spray, if using the grill
• 1 teaspoon vegetable oil, plus more as needed
• 5 corn tortillas, cut into 1/4-inch slices (optional)
• 1/4 cup finely chopped red onion
• 2 jalapenos, stemmed, seeded, and finely chopped
• Kosher salt and ground black pepper
• 2 to 4 tablespoons Chipotle Aioli (page 162) or to taste
• 1 cup grated or crumbled queso fresco (about 4 ounces)

1. If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill.
2. Brush the corn with oil and place it on the grill.
3. Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes.
4. If boiling the corn, bring a large pot of water to a boil.
5. Add the corn, cover, and remove from the heat.
6. Let stand 3 to 5 minutes.
7. Drain well.
8. When the corn is cool enough to handle, cut it from the cob and set aside.
9. If using the tortillas, line a baking sheet or large plate with paper towels.
10. In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking.
11. Add a handful or two of tortilla stripsthey can be touching but not overlappingand fry just until lightly browned around the edges, about 45 seconds.
12. Transfer the strips to the paper towellined baking sheet, tossing and moving them around so they take on squiggly shapes as they cool and harden.
13. Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary.
14. Set aside.
15. In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat.
16. Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes.
17. Add the corn and tortillas, if using, and toss until warmed through.
18. Add a pinch each of salt and pepper, or to taste.
19. If necessary, transfer to a small, ovenproof dish.
20. Drizzle the aioli on top and sprinkle with the cheese.
21. Place an oven rack 6 inches from the broiler and turn the broiler to high.
22. Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes.
23. Watch carefully so it does not burn.
24. Serve.
25. Queso fresco, or fresh cheese, is a mild, salty cheese used widely in Mexican cooking.
26. It has a crumbly texture; some brands are more easily crumbled with your hands than grated.
27. Sprinkled over hot food, it softens beautifully and becomes creamy rather than stringy, like some other cheeses.
28. Queso fresco is widely available, and grocery stores that sell a wide selection of Latin food will usually have at least a couple of brands to choose from.
29. Try a few to find one you like; my favorite brand is Cacique Ranchero.
30. Tightly wrapped, queso fresco will last up to 2 weeks in the refrigerator.

corn, cooking spray, vegetable oil, corn tortillas, red onion, jalapenos, kosher salt, queso fresco

Taken from www.epicurious.com/recipes/food/views/veracruz-corn-377954 (may not work)