Cook Time: 10 minutes
3 ears of corn, husked
1 cup full fat sour cream
1 cup cotija cheese, crumbled
1/4 cup tequila
2 TBS tequila
½ lime juiced
¼ cup cilantro, chopped, have extra for garnish
1 tsp chili powder
1 tsp coriander
1 tsp cayenne pepper (or ground chipotle pepper)
Salt to taste (smoked is even better)
In a small bowl, add the whole jalapeno plus 2 TBS tequila. Freeze. Meanwhile, fire up the grill to medium heat. Add corn and grill, covered, for 3 minutes, undisturbed. Flip corn and repeat. While corn grills, combine the sour cream, tequila, cilantro, chili powder, coriander, cayenne pepper and a pinch of salt in a bowl. When the corn comes off the grill, carefully cut into 3-4 slices about 1 1/2 – 2” thick. Next, slather each slice with sour cream mixture and sprinkle with cojita, cilantro and a dash of salt. Finally, zest frozen tequila jalapeno directly over the top. That oughta spice up your summer BBQ.
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