Fideos with Corn

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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  1. Toast 1 cup broken fideo pasta in 3 tablespoons olive oil in a large skillet over medium heat until golden, about 4 minutes. Stir in 5 chopped scallions and 1 teaspoon ground cumin. Add 1 1/2 cups chicken broth, 2 cups fire-roasted corn and 1/2 cup water. Simmer, stirring, until the noodles are tender, about 8 minutes; season with salt. Top with crumbled Cotija cheese, cilantro and ancho chile powder; serve with lime wedges.

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