Street corn

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 244, total fat 16 G., saturated fats 6 G., proteins 8 G., carbohydrates 22 G., fiber 2 G., cholesterol 25 mg, sodium 391 mg, sugar 1 G.

Grilled corn is a popular street snack in Mexico. Street vendors sell the corn on the cob from their stands, generously seasoned with a spice mixture and topped with cheese. This recipe mimics one of the Mexican street corn variations. A perfect appetizer idea for a barbecue party!

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.

Ingredients for the recipe:

Spice mix

4 dried guajillo peppers
0.5 cups olive oil
4 tablespoons ground ancho pepper
4 tbsp. l. ground cumin
4 tablespoons whole coriander seeds
2 tablespoons black peppercorns
1 tbsp coarse salt
2 tsp ground cinnamon
Juice of 2 limes

Corn

8 ears of corn
Juice of 3 limes
3 cups cotija cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, guajillo pepper, Cotija cheese, lime juice, black peppercorns, coriander, cinnamon

Cooking the dish according to the recipe:

Spice mix:

Cut the tops off the guajillo peppers, shake out the seeds, place the pods in a bowl, cover with boiling water and let soften for about 30 minutes.
Drain the chili pepper, then place it in a blender along with the oil, ancho chili, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until smooth.

Corn:

Preheat the grill to medium-high heat. Cut the cobs in half and rub with the spice mixture. Grill until charred, turning once, about 6 minutes. Squeeze with lime juice and sprinkle with Cotija cheese.

Categories: