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.
Ingredients
- 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.
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