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Suggest a better descriptionSource: Recipe from The Pioneer Woman
1) 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.
2) 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 softened.
3) For the Corn: Prepare a grill for medium-high heat.
4) 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.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 96 | ||
Calories from Fat: 30 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 258.9mg | 9 % | |
Potassium 295.8mg | 8 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 14.7g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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