Lightly sweetened and delightfully creamy, this Sweet Corn Cilantro Margarita is the stuff of summer dreams. So let’s raise a glass and pledge to drag out summer as long as we can!
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?
Sweet corn isn’t overly “juicy,” so this marg doesn’t have a hit-you-over-the-head corn flavor. But what sweet corn is packed with is starch, which lends a lovely creaminess to this margarita. It almost reminds me of a pisco sour. This Sweet Corn Cilantro Margarita is surprising, fun, and incredibly seasonal, so it’s a win in my book.
What you’ll need for this margarita:
- a few ears of sweet corn
- agave syrup
- tequila blanco
- fresh lime juice
- kosher salt
- chili lime seasoning
How do you make a sweet corn cilantro margarita?
- cut the kernels off of the corn cob.
- add the kernels to a glass bowl, add a splash of water, cover with plastic, and microwave until the corn is steamed and tender.
- drain the corn and add to a cocktail shaker with cilantro and agave syrup.
- muddle, muddle, muddle, then muddle some more. The goal here is to release as much juice and starch from the corn as possible!
- add the tequila and lime juice, fill the shaker with ice and shake, shake, shake!
- make the chili salt, or simply grab some salt and rim your rocks glasses with it (I use a lime wedge to wet the rims, then I dip them in the salt). Fill the glasses with ice.
- strain the margaritas through a fine mesh strainer into the prepared glasses.
- optional, garnish with cilantro and lime wedges.
Variations on this sweet corn margarita:
- Spice it up! Muddle a few slices of jalapeño or serrano with the corn.
- Make it more classic by adding a splash or Grand Marnier to mix.
- Swap he herb—try basil instead of cilantro.
More margarita recipes you may like…
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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!
- 4 ounces sweet corn kernels (about ⅔ cup, about 1 ear of corn)
- 1 tablespoon agave syrup
- 12 cilantro leaves
- 4 ounces tequila blanco
- 2 ounces fresh lime juice
Chili Margarita Salt
- 2 tablespoons Morton kosher salt
- ¾ teaspoon chili lime seasoning (such as Tajin), or chili powder
Place corn in a small glass bowl, add a splash of water, cover with plastic wrap and microwave on high until steamed and tender, 1½–2 minutes; drain.
Add corn to a cocktail shaker with agave and cilantro and muddle until corn starts to release liquid, about 2 minutes.
Add tequila and lime juice, fill shaker with ice, secure lid, and shake vigorously until thoroughly chilled.
In a shallow bowl or plate combine salt and chili lime seasoning. Run a lime wedge around the rim of two rocks glasses; dip in salt mixture to rim glasses with salt.
Strain margarita through a fine mesh sieve into prepared glasses; garnish with cilantro and serve.
Keywords: sweet corn margarita, margarita, cilantro margarita
Originally posted on September 7th, 2017. Updated August 7th, 2020.