Mexican Street Corn Margarita Recipes

MEXICAN STREET CORN MARGARITA

Mexican Street Corn Margarita image

description

Provided by Kate Voigt

Number Of Ingredients 6

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

Steps:

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.

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