Vera Cruz Corn Recipe | Food Network

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 (recipe follows) or to taste
• 1 cup grated or crumbled queso fresco (about 4 ounces)
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, minced
• 1/2 cup canola oil
• 2 teaspoons minced chipotle in adobo sauce
• Kosher salt to taste