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Recipe courtesy of Ree Drummond

Street Corn

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  • Level: Easy
  • Total: 45 min (includes soaking time)
  • Active: 15 min
  • Yield: 16 servings
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Ingredients

Spice Mix:

Corn:

Directions

  1. 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.
  2. 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.
  3. For the corn: Prepare a grill for medium-high heat.
  4. 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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