Lightly sweetened and delightfully creamy, this sweet corn margarita is the stuff of summer dreams. So let’s raise a glass and pledge to drag out summer as long as we can!
This past weekend my mom and I hopped in the car, snacks in hand, and made our way to Minneapolis to visit my sister. There’s no doubt we took advantage of the long weekend by eating, shopping, and drinking our way through the exciting Midwest city. We only scratched the surface of what Minneapolis has to offer, but we made a pretty good effort at hitting some of the hottest spots.
We started off the weekend by enjoying a boat ride in my sister and brother-in-law’s new 70’s speed boat. It’s amazingly retro with red highlights—after seeing this I’ll never buy a boat new. The next morning we found ourselves at Lake of the Isles for a long walk before stopping by Spyhouse for some delicious lavender lattes. Later in the day we had lunch at The Bachelor Farmer Cafe and enjoyed some incredible cocktails at the popular Tattersall Distilling before making our way to Young Joni for dinner. And that wasn’t even all of it. I’m not exaggerating when I say we ate and drank our way through Minneapolis.
It was definitely a packed weekend, but it was relaxing, fun, and filled with easy conversations. Amidst the recent feelings of discomfort, stress, and unknowns, it was exactly what I needed to reset and regain energy to head back to work and into the upcoming season (but not for a while, because I’m holding onto summer as long as possible).
Speaking of summer, there’s no better time to make the most of sweet corn than the waning days of the season. Around here, sweet corn stands pop up about mid July and stick around through August and most of September. And in these parts, we’ve got some darn good sweet corn.
I’ve been eating way more sweet corn than anyone probably should, but this is the time to overindulge, right? At least that’s how I’m validating it. Anyway, one can only eat so many ears of corn before they start to imagine the veggie possibilities, and I’m not talking about maque choux, chowder, or elotes. The obvious consideration is a cocktail…duh.
As you know, sweet corn isn’t overly “juicy”, so it doesn’t have a hit-you-over-the-head corn flavor. But it is packed with starch, which lends a lovely creaminess to this margarita that almost reminds me of a pisco. It’s surprising, fun, and incredibly seasonal, so it’s a win in my book.
Have a great weekend (margarita in hand?), cheers!
- 2 ounces steamed sweet corn (about half an ear)
- 1½ teaspoons agave syrup
- 6 cilantro leaves
- 2 ounces tequila blanco
- 1 ounce fresh lime juice
- Chili Margarita Salt
- Place Chili Margarita Salt in a shallow dish. Dip a rocks glass in water then dip into salt to coat; fill glass with ice.
- Muddle corn, agave, and cilantro to a cocktail shaker until corn starts to release liquid, about 2 minutes. Add tequila and lime juice, fill with ice, secure lid, and shake vigorously until thoroughly chilled. Strain margarita into glass and garnish with cilantro, serve.