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1
If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill.
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2
Brush the corn with oil and place it on the grill.
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3
Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes.
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4
If boiling the corn, bring a large pot of water to a boil.
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5
Add the corn, cover, and remove from the heat.
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6
Let stand 3 to 5 minutes.
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7
Drain well.
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8
When the corn is cool enough to handle, cut it from the cob and set aside.
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9
If using the tortillas, line a baking sheet or large plate with paper towels.
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10
In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking.
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11
Add a handful or two of tortilla strips-they can be touching but not overlapping-and fry just until lightly browned around the edges, about 45 seconds.
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12
Transfer the strips to the paper towel-lined baking sheet, tossing and moving them around so they take on squiggly shapes as they cool and harden.
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13
Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary.
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14
Set aside.
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15
In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat.
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16
Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes.
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17
Add the corn and tortillas, if using, and toss until warmed through.
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18
Add a pinch each of salt and pepper, or to taste.
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19
If necessary, transfer to a small, ovenproof dish.
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20
Drizzle the aeoli on top and sprinkle with the cheese.
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21
Place an oven rack 6 inches from the broiler and turn the broiler to high.
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22
Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes.
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23
Watch carefully so it does not burn.
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24
Serve.
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25
In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic.
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26
Process until blended.
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27
With the food processor running, add the oil just a few drops at a time.
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28
When the mixture begins to resemble mayonnaise (this will take a while because you're adding the oil so slowly), pour in the remaining oil in a very fine, slow stream.
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29
If making the aioli to be drizzled over Vera Cruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable.
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30
If using as a condiment to be spread or dolloped, it may not need any thinning.
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31
Add the chipotle and process until well blended.
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32
Add several pinches of salt to taste.
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33
Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.
