Vera Cruz Corn Recipes

VERACRUZ CORN

Steps:

• 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 strips-they can be touching but not overlapping-and fry just until lightly browned around the edges, about 45 seconds. 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. 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 jalapeño 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 aïoli 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.

FISH VERA CRUZ

Steps:

• In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
• Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

GRILLED HALIBUT VERA CRUZ FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.