Mexican Street Corn Margarita
This is a paid partnership with Exotico Tequila meant for a 21+ audience only.
When Exotico Tequila asked me to create a fresh, summery cocktail just in time for Memorial Day Weekend, I was already daydreaming about actually getting to have a REAL BBQ this year with REAL FRIENDS, IN person—WHAT?!!! I don’t even know if I remember how to people, but sign me up! I digress. My point: barbecuing. Which makes me think of grilled corn, which is one of my very most favorite BBQ foods. And so I started thinking…Corn Margarita? WHY NOT.
As a nod to the Mexican heritage of Exotico’s multi-generational family-distilled tequila I thought I’d do a pretty little cocktail spin on Elote, aka: delicious, delicious Mexican Street Corn. In fact…I’m going to give you TWO variations because I love you.
The chicken’s name is Corn. And she’s on a street. STREET CORN.
The quickest/easiest version uses raw sweet corn as its base, and is paired with the bright, crisp Exotico Blanco. The second version takes a little bit more time because you’ll actually grill up that corn first, and then it is paired with Exotico Reposado which really brings out the smoky caramel flavors of the drink. Each version is so tasty and unique from the other!
Mexican Street Corn Margarita (raw corn variation):
Makes one serving.
Ingredients:
2 oz. fresh corn milk (instructions below)
kernels from approx. 1 ear of fresh sweet corn
1.5 oz. Exotico Blanco
1 oz. fresh lime juice
.5 oz. orange liqueur
.25 or .5 oz agave syrup (depending on your sweetness preference—and if you like your margs tart, omit this all together because the corn milk delivers a hint of sweetness!)
If you like a little heat, 1/2 of a jalapeño, sliced for muddling
If you like cilantro, 1/2 tablespoon fresh cilantro for muddling
1 tbs. course salt mixed with 1 tbs. chili pepper for rimming the glass
Fresh corn kernels + edible blooms + pinch of salt/chili mixture for garnish
Instructions for making the corn milk:
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. Discards solids (TO YOUR CHICKENS. They love them some corn mash.). Should yield approximately 2 oz.
Instructions for making the margarita:
Start by prepping your glass. Run a lime slice around the edge of the glass and dip it in a 1:1 mixture of coarse salt and chili pepper. Fill prepped glass with ice.
Next, if you want some jalapeño heat or kick of cilantro in your drink, muddle one or both of those ingredients in the bottom of your shaker (or skip this step altogether).
Add ice, then add corn milk, tequila, lime juice, orange liqueur, and agave syrup and shake until chilled. Strain into your prepped glass.
Garnish with corn kernels and edible blooms, plus a p-inch of salt/chili mixture, and then put that drink in your face!
Mexican Street Corn Margarita (grilled corn variation):
Makes one serving.
Ingredients:
Approx. 2 heaping tbs. of grilled corn mash
kernels from 1 grilled ear of corn + 1 tbs. water
2 oz. Exotico Reposado
1 oz. fresh lime juice
.5 oz. orange liqueur
.5 oz agave syrup
1 tbs. course salt mixed with 1 tbs. chili pepper for rimming the glass
Fresh corn kernels + edible blooms + pinch of salt mixture to garnish
Instructions for making the grilled corn mash:
Grill your ear of corn on the BBQ or in a pan on the stovetop over medium-high heat. Let it grill to a nice char, and then rotate it every minute or so so that it gets that char on each side. Set aside to cool.
Once it has cooled, slice the kernels from the cob, and toss them along with 1 tbs. of water into a food processor and process for about 30 seconds into a purée.
Instructions for making the margarita:
Start by prepping your glass. Run a lime slice around the edge of the glass and dip it in a 1:1 mixture of coarse salt and chili pepper. Fill prepped glass with ice.
Add 2 heaping tbs. of charred corn purée to the bottom of your shaker, then add ice, tequila, lime juice, orange liqueur, and agave syrup.
Shake until chilled then strain through a fine mesh strainer into your prepped glass (note, the corn mash will want to clog the strainer a bit, so you may have to encourage the liquid through with a spoon).
Garnish with a few corn kernels, an edible bloom, and a pinch of salt/chili mixture. Enjoy!
I’m not sure which variation is my favorite, to be really honest. The raw corn version is bright and fresh tasting, with a really smooth mouth-feel; especially when paired with the clean peppery-ness of that Exotico Blanco tequila. But grilling the corn gives the drink lots of extra layers! The corn flavor gets stronger and has that distinct bruléed, smoky sweetness, and you get little specks of that gorgeous char floating about in the cocktail. It plays perfectly with the caramel and dried fruit notes of the Exotico Reposado.
I will not pick a favorite. I WILL NOT. I encourage you to make them both and report back to me.
This is a paid partnership with Exotico Tequila meant for a 21+ audience only.