| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 16 servings |
Ingredients
- 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
- 8 ears corn on the cob
- Juice of 3 limes
- 3 cups cotija cheese
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I served this last night to my beach friends and it was a big hit. The spices were not very easy to apply with a brush . I used my hands.It would have been nice if I had cardboard hot dog roll holders to eat the corn.
Great flavor! I use the same chilis for my enchilada sauce.
My white Family loves this recipe; #SimpleAndDelicious♥️