2tspchipotle powder (or pureed canned chipotles in Adobo)
1tspsalt
Cheese Mix
1cupcotija cheese, finely grated
1tbspcilantro,chopped
2tsplime zest
1tspdried chipotle powder
Instructions
Dehydrated Black Salsa
Roast all the salsa ingredients in an oven at 500 degrees, except for the cilantro, limes, agave, and vinegar.
Remove the vegetables from the oven once everything has become blackened (only a little color still showing).
Place the roasted vegetables in a blender with the cilantro, lime juice, agave, and vinegar and blend until smooth.
Spread a thin layer of the puree on a Silpat- or parchment paper-lined sheet tray and dry in a warm oven overnight – preferably with just the pilot light on.
Chipotle Aioli
Place all of the aioli ingredients in a food processor except the oil.
With the motor running, slowly drizzle in the oil until it is emulsified.
Season to preferred taste, then set aside.
Cheese Mix
Mix all ingredients, then set aside.
Serve
Grill the corn until charred and cooked through.
Drizzle grilled corn with aioli and coat with the cheese mixture.
Finish by topping the corn with broken pieces of the dried salsa.