You may also like
Categories:Viewed: 3 - Published at: 8 years ago
Ingredients
- 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)
Method
- If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill.
- Brush the corn with oil and place it on the grill.
- Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes.
- If boiling the corn, bring a large pot of water to a boil.
- Add the corn, cover, and remove from the heat.
- Let stand 3 to 5 minutes.
- Drain well.
- When the corn is cool enough to handle, cut it from the cob and set aside.
- If using the tortillas, line a baking sheet or large plate with paper towels.
- In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking.
- 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.
- 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.
- Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary.
- Set aside.
- In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat.
- Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes.
- Add the corn and tortillas, if using, and toss until warmed through.
- Add a pinch each of salt and pepper, or to taste.
- If necessary, transfer to a small, ovenproof dish.
- Drizzle the aioli on top and sprinkle with the cheese.
- Place an oven rack 6 inches from the broiler and turn the broiler to high.
- Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes.
- Watch carefully so it does not burn.
- Serve.
- Queso fresco, or fresh cheese, is a mild, salty cheese used widely in Mexican cooking.
- It has a crumbly texture; some brands are more easily crumbled with your hands than grated.
- Sprinkled over hot food, it softens beautifully and becomes creamy rather than stringy, like some other cheeses.
- 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.
- Try a few to find one you like; my favorite brand is Cacique Ranchero.
- Tightly wrapped, queso fresco will last up to 2 weeks in the refrigerator.
