-
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.
