Fideo with corn
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fideo is the Spanish name for thin noodles used in a variety of Spanish and Latin American dishes. In this recipe, thin noodles (web noodles) are cooked in a skillet with corn, green onions, and spices in chicken broth until all the liquid is absorbed. When serving, the dish is garnished with crumbled Mexican cotija cheese, fresh cilantro, and lime wedges for a drizzle of juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup thin noodles, broken
- 2 cups fire-roasted corn
- 1 tsp ground cumin
We recommend
Recipes with similar ingredients: noodles, corn, Cotija cheese, ancho pepper, cumin, green onions, lime
Cooking the dish according to the recipe:
- In a large skillet over medium heat, sauté 1 cup of thin, broken noodles in 3 tablespoons of olive oil until golden brown, about 4 minutes. Add 5 chopped green onions and 1 teaspoon of ground cumin.
- Add 1 1/2 cups chicken broth, 2 cups fire-roasted corn, and 1/2 cup water. Cook over low heat, stirring occasionally, until the noodles are tender, about 8 minutes; season with salt. Sprinkle with crumbled cotija cheese, cilantro, and ground ancho chili; serve with lime wedges.
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