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Ingredients
US|METRIC
8 SERVINGS
- 8 ears of corn (– peeled)
- 4 oz. unsalted butter
- 2 Tbsp. sea salt
- 2 jalapeños (large, – sliced in half)
- 6 scallions (– cut in half)
- 8 garlic cloves
- 1/2 tsp. cumin
- 1/2 tsp. achiote (ground, also called anatto)
- 1/2 tsp. ground coriander
- 2 peppers (dried chiltepin, – crush with finger tips, very difficult pepper to find ….but it will make your food taste better….you can order it online)
- 1 Tbsp. epazote (sometimes Whole Foods sells them…but you can buy from any Mexican Grocery…..I buy them and freeze them so I always have some….if you freeze them take leaves off the stem because the stems get mushy from freezing)
- 1 bunch cilantro stems
- 4 tsp. adobo sauce (from a can of chilies in adobo)
- 1 tsp. dried oregano
- water
- corn
- 2 cups rice
- 1/2 cup scallions (– sliced thin.)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium2290mg95% |
| Potassium135mg4% |
| Protein2g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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