Street Corn
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 244
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 25
- Sodium
- 391
- Total: 45 min (includes soaking time)
- Active: 15 min
Ingredients
Spice Mix:
4 dried guajillo chile peppers
1/2 cup olive oil
4 tablespoons ancho chile powder
4 tablespoons ground cumin
4 tablespoons whole coriander seed
2 tablespoons whole peppercorns
1 tablespoon kosher salt
2 teaspoons ground cinnamon
Juice of 2 limes
Corn:
8 ears corn on the cob
Juice of 3 limes
3 cups cotija cheese
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.