Mexican Grilled Corn Margarita
A twist on the traditional Mexican dish, our Mexican Grilled Corn Margarita is an ode to summer barbecues that will have you coming back for seconds.
Ingredients
1 oz. Grilled Corn Mash
2 oz. Exotico® Reposado
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
Directions
Grilled Corn Mash Directions:
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. Set aside to cool. 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:
Run a lime slice around the edge of the glass and dip it in the salt/chili pepper mixture. Fill the glass with ice. 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. Shake until chilled. 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). Garnish with corn kernels and edible blooms, plus a pinch of the salt/chili mixture.
