Mexican Street Corn Margarita
A twist on the traditional Mexican dish, our Mexican Street Corn Margarita is an ode to summer barbecues that will have you coming back for seconds.
Ingredients
Raw Corn Variation
2 oz. Fresh Corn Milk (see directions below)
Kernels from 1 Ear of Fresh Sweet Corn
1½ oz. Exotico® Blanco
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
Directions
Corn Milk Directions: Slice all kernels from one ear of corn and toss them in a food processor. Process until liquified, about 30 seconds, then strain the mixture through a fine mesh strainer. Discard solids. Yields approximately 2 oz.
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. If you want cilantro or some jalapeño heat, muddle one or both ingredients in the bottom of your shaker. Add ice, followed by the corn milk, Exotico® Blanco Tequila, lime juice, orange liqueur, and agave syrup and shake until chilled. Strain into the prepared glass. Garnish with corn kernels and edible blooms, plus a pinch of the salt/chili mixture.
Created By: Drinking With Chickens
