Here’s what this margarita is not: corn on the cob.
Here’s what this margarita is: a drink with corn from the cob.
There is a mild corn flavor, of course, which is a delight. But the corn’s real contribution to the drink is the silkiness it imparts. This margarita could sub in for a satin robe, or a freshly shaved leg in a soap commercial.
Don’t have blackberries? Don’t like blackberries? Prefer blueberries? Attending a raspberry festival? By all means, use those.
Please make it and have the summer of my life.
Serves 1 generously. Serves 2 adequately if you plan to have a beer afterwards. I don’t know your situation.
2 ounces corn juice*
2 ounces tequila
1½ teaspoons agave
½ ounce lime juice
pinch of salt
Put all the ingredients in a cocktail shaker with some ice. Shake it like someone handed the shaker to you and said, “I will give you ten dollars to shake this.” You want the ice to chip, the berries to break up, and the shaker to get frosty.
Serve in a salt-rimmed tumbler glass that’s packed with ice. Add a wedge of lime.
This recipe yields about ¾ cup juice, so 6 ounces, AND THAT’S GOOD BECAUSE MAMA HAD A LONG WEEK. Scale up or down if you need more or less. Feel free, also, to use a juicer if you have one. And congratulations on your wealth.
3 ears of corn, kernels cut off
1/4 cup water
In a food processor, purée the sh*t out of the kernels and the water. Strain through a sieve. Store in an airtight container in the refrigerator until needed.