Honey Tequila Mexican Street Corn with Queso Fresco

This Honey Tequila Mexican Street Corn recipe is a spin on the traditional Elotes recipe. Instead of mayo, I used a delicious blend of tequila (yes, tequila), honey, fresh lime and salt to create the glue to basically hold the cilantro and queso fresco together.

If I could eat at street food every meal for the rest of my life, I totally would.

There's just something so fun about walking around, going from booth to booth, seeing and smelling each vendor's creation and then thoughtfully picking which bites I want most.

One of my favorite vendors is consistently the roasted corn peddler. I love how they cook the corn over an open flame, charring the little kernels into deliciously sweet roasted corn goodness.

I also love the whole pick-your-own-adventure that comes with the roasted corn, too. When they hand you the roasted cob, there's usually a table full of condiments to spice it up.

Of course, there's always the traditional American options, like butter, honey, salt and pepper, but sometimes the vendors step up their game and put out parmesan, fresh herbs, hot sauce and the like.

A few weeks ago, my boyfriend and I were lucky enough to run into one of those next level roasted corn vendors who had allllll the fixings!

Jerm (the bf) wanted his corn to resemble elote, aka Mexican-style street corn, so thought it would be fun to put my own spin on it. 

So for you, who don’t have a local street vendor here are some ideas for how to make this Honey Tequila Mexican Street Corn at home with a twist.

Instead of mayo, I used a delicious blend of tequila (yes, tequila), honey, fresh lime and salt to create the glue to basically hold the cilantro and queso fresco together. 

What you need to make it

• 3 ears of corn
• ¼ teaspoon smoked paprika
• 2 tablespoon oil
• ⅓ cup Altos Tequila Plata
• ¼ cup honey
• the juice from 1 lime
• 1 cup queso fresco, crumbled
• 1 handful cilantro, finely chopped
• salt and pepper to taste

How to make Honey Tequila Mexican Street Corn 

1. Begin by breaking each ear of corn in half. Get a large cast iron skillet and turn the heat to medium high. Add oil and quickly add corn and sprinkle paprika on top while turning the corn every few minutes until it's crisped up and golden on most of the kernels.
2. Deglaze the pan with the tequila, turning the corn to soak up all the goodness. Finish by drizzling the honey and lime juice on top. Set corn aside.
3. In a shallow baking dish, stir crumbled queso fresco with chopped cilantro.
4. Roll each corn cob in the cheese mixture, adding more honey if the cheese is having a hard time sticking to the corn, until all sides are coated. Season with salt and pepper and serve immediately.

What to pair it with

If you’re looking for more tasty Mexican inspiration, try  these chicken bacon ranch quesadillas or these sweet potato empanadas. Then there’s this easy coconut tequila fish tacos or this chicken tinga recipe that can’t be beat!

If you’re like me and are not good at baking but love doing it, I’ve got ya covered! Try these easy cake-mixed desserts like my Strawberry Tres Leches Cake or this cake mix banana bread!

When it comes to cocktails, and you want to keep it like Chili’s but better – try this smoky mezcal margarita, or creamy blended avocado margarita!

RECIPE:

Recipe

Honey Tequila Mexican Street Corn with Queso Fresco and Lime

This Honey Tequila Mexican Street Corn recipe is a spin on the traditional Elotes recipe. Instead of mayo, I used a delicious blend of tequila (yes, tequila), honey, fresh lime and salt to create the glue to basically hold the cilantro and queso fresco together.

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Course Side Dish, vegetable

Cuisine Mexican

Ingredients

  

1x2x3x

• 3 cobs corn
• ¼ teaspoon smoked paprika
• 2 tablespoon oil
• ⅓ cup Tequila
• ¼ cup honey
• 1 lime juiced
• 1 cup queso fresco crumbled
• 1 handful cilantro finely chopped
• salt and pepper to taste

Instructions

 

• Begin by breaking each ear of corn in half. Get a large cast iron skillet and turn the heat to medium high. Add oil and quickly add corn and sprinkle paprika on top while turning the corn every few minutes until it's crisped up and golden on most of the kernels.
• Deglaze the pan with the tequila, turning the corn to soak up all the goodness. Finish by drizzling the honey and lime juice on top. Set corn aside.
• In a shallow baking dish, stir crumbled queso fresco with chopped cilantro. Roll each corn cob in the cheese mixture, adding more honey if the cheese is having a hard time sticking to the corn, until all sides are coated. Season with salt and pepper and serve immediately.

Keyword street corn

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