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!
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
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.