I know what you're thinking.
Can I put really tequila into a salsa? And not cook off the alcohol?
Yes you can.
You would have to eat the entire 10 cups in one sitting to even get a buzz.
And the flavor? So worth the risk.
Tequila Lime Corn Salsa
Makes ~10 cups
16 oz frozen corn kernels
3 ears sweet corn, kernels cut from cobs
3 jalapenos, seeded and finely chopped
1 bunch cilantro, stemmed and chopped
8 green onions, chopped
3/4 tsp sea salt
1/2 tsp raw sugar
Juice of 4 large limes
1 oz (one shot) tequila (higher quality is better)
Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for 2 hours prior to serving.
Serve with tortilla chips or on top of your favorite tacos.
Nutrition Info per 1/2 cup: 53 calories, 0.5 g fat, 2 g protein, 10 g carbohydrates, 1.5 g fiber