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Sides | |
| 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 | |
| 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. | |
Unrated | |
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