Talk about an a-MAIZE-ing way to serve your fresh summer corn! TABLE contributors, Cecil Usher and Cat Cannon of Mindful Hospitality Group, have created a fun and unexpected cocktail to share with our readers, the Maize de Verano Cocktail. The combination of tangy Tajín spice with sweet, freshly grilled summer corn, gives off a bit of an elote vibe without the mess (wink).
About Tajín in This Corn Cocktail
Tajín seasoning, by no means new, has grown in popularity in recent years. Its subtle taste of chile and its bright citrusy flavor are an invigorating complement to both sweet and savory foods. This Maize de Verano tequila cocktail was inspired by the union of sweet and savory ingredients. Serve this drink with steak fajitas or pork carnitas, and let the fiesta begin.
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Maize de Verano Corn Cocktail
Description
Roasted corn and Tajin come together to make a scrumptious agave for this cocktail.
Ingredients
- 2 oz reposado tequila
- .25 oz roasted corn and Tajin spiced agave
- 2 dashes mole bitters
- Cilantro Salt
For the roasted corn and Tajin spiced agave:
- 544 g of roasted corn
- 544 g of agave
- 272 g of water
Instructions
- Roast 3 corn cobs over an open flame and shave off kernels.
- In a blender combine the corn, agave and water until smooth.
- Add Tajin, salt and pepper for taste and color.
- Continue adding slowly while tasting until reaching the preferred flavor.
- Combine all of the cocktail ingredients in a shaker.
- Shake, strain, and serve on a big rock.
Recipe by Cecil Usher and Cat Cannon, Mindful Hospitality Group
Styling by Keith Recker
Photography by Dave Bryce
Story by Star Laliberte
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