MEXICAN STREET CORN MARGARITA BY DRINKING WITH CHICKENS

When it comes to summer, there is perhaps nothing as quintessentially American as grilled corn. But throw in some Mexican influence and a shot or two of Exotico Tequila, and you have corn — and summer — as it’s intended.

You guessed it: We’re talking about a drink inspired by Elote (perhaps better known as Mexican street corn). Developed by the brilliant Drinking with Chickens, it’s called the Mexican Street Corn Margarita.

This ideal-for-backyard-barbecues cocktail is a nod to the Mexican heritage of Exotico’s family-distilled tequila and, with two variations, has a little something for everyone.

Looking for a drink that’s bright and fresh, not to mention requires minimal effort? Try the raw corn version of this recipe, which uses raw sweet corn as its base and features our Blanco Tequila. Or do you seek more complexity from your cocktails — and are willing to put in a little more time to get it? If so, the grilled corn version, with its smoky sweetness and our Reposado Tequila, is a must-try.

As far as their pecking order, that’s for you to decide. Try them both! (We recommend it.)

Recipe:

Raw Corn Variation

Ingredients:

  • 2 oz. Fresh Corn Milk (see directions below)
    Kernels from 1 Ear of Fresh Sweet Corn
  • 1½ oz. Exotico® Blanco Tequila
  • 1 oz. Fresh Lime Juice
  • ½ oz. Orange Liqueur
  • ¼-½ oz. Agave Syrup (depending on your sweetness preference)
  • ½ Jalapeño, for Muddling (optional)
  • ¼ oz. Fresh Cilantro, for Muddling (optional)
  • ½ oz. Coarse Salt Mixed with ½ oz. Chili Pepper, for Rimming the Glass
  • Fresh Corn Kernels, Edible Blooms and Pinch of Salt/Chili Mixture, for Garnish

Corn Milk Directions:

  1. Slice all kernels from one ear of corn and toss them in a food processor.
  2. Process until liquified, about 30 seconds, then strain the mixture through a fine-mesh strainer.
  3. Discard solids. Yields approximately 2 oz.

Margarita Directions:

  1. Run a lime slice around the edge of the glass and dip it in the salt/chili pepper mixture.
  2. Fill the glass with ice.
  3. If you want cilantro or some jalapeño heat, muddle one or both ingredients in the bottom of your shaker.
  4. Add ice, followed by the corn milk, Exotico® Blanco Tequila, lime juice, orange liqueur, and agave syrup and shake until chilled.
  5. Strain into the prepared glass.
  6. Garnish with corn kernels and edible blooms, plus a pinch of the salt/chili mixture.

Grilled Corn Variation

Ingredients:

  • 1 oz. Grilled Corn Mash
  • Kernels from 1 Grilled Ear of Corn and ½ oz. Water
  • 2 oz. Exotico® Reposado Tequila
  • 1 oz. Fresh Lime Juice
  • ½ oz. Orange Liqueur
  • ½ oz Agave Syrup
  • ½ oz. Coarse Salt Mixed with ½ oz. Chili Pepper, for Rimming the Glass
  • Fresh Corn Kernels, Edible Blooms and Pinch of Salt/Chili Mixture, for Garnish

Grilled Corn Mash Directions:

  1. Grill the ear of corn on the grill or in a pan on the stovetop over medium-high heat. Let it grill to a nice char, rotating it every minute or so to get all sides.
  2. Set aside to cool.
  3. Once cooled, slice the kernels from the cob, and toss them, along with ½ oz. of water into a food processor and process until puréed, about 30 seconds.

Margarita Directions:

  1. Run a lime slice around the edge of the glass and dip it in the salt/chili pepper mixture.
  2. Fill the glass with ice.
  3. Add 1 oz. charred corn purée to the bottom of the shaker, then add ice, Exotico® Reposado Tequila, lime juice, orange liqueur, and agave syrup.
  4. Shake until chilled.
  5. Strain through a fine mesh strainer into the prepared glass (note, the corn mash may clog the strainer a bit, so you may have to help the liquid through with a spoon).
  6. Garnish with corn kernels and edible blooms, plus a pinch of the salt/chili mixture.

 

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