Fideo with corn

Ingredients:

• 1 cup thin noodles, broken
• 2 cups fire-roasted corn
• 1 tsp ground cumin

Preparation:

1. 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.
2. 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.