Wednesday, May 29, 2013

80--- Tequila Lime Corn Salsa

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

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