- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 15 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 244
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 391 mg
- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 15 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 244
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 391 mg
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.
