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