Tequila Braised Corn Salsa

Posted September 6, 2015 @ 5:43pm | by Kori Mortenson


Kernels cut from 2 ears of corn

3 Tbsp tequila

1-2 Tbsp finely minced jalapeño

2 Tbsp finely minced green onion

1 finely diced plum tomato

1 Tbsp minced cilantro

Salt and pepper to taste


Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots, about 3-5 minutes. Stir in tequila, scrape up browned bits in bottom of pan, and boil until liquid evaporates. Remove from heat and stir in remaining ingredients. Serve as a snack with chips or as a topping for grilled meats or fish. Makes 2-4 servings.

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