Recipe courtesy of Ree Drummond
Episode: Grilling to Go
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Street Corn
Total:
45 min
Active:
15 min
Yield:
16 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
16 servings
Level:
Easy

Ingredients

Spice Mix:
Corn:

Directions

For the spice mix: Cut the tops off the guajillo chiles, shake out the seeds, put the chiles in a bowl, cover them with boiling water and let them soak for about 30 minutes to rehydrate.

Drain the chiles, then put them in a blender with the oil, ancho chile, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until combined.

For the corn: Prepare a grill for medium-high heat.

Cut the corn in half and brush with the spice mix. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Sprinkle with lime juice and cotija cheese.

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