Tequila And Sweet Corn Recipe

Tequila And Sweet Corn Recipe

I don’t know about you but I love sweet corn. It’s sweet, it’s crunchy and it’s versatile. Try this tequila and sweet corn recipe for something different. 

This sweet corn recipe is simple to make and goes well with a well spiced hearty stew instead of the usual roasted root vegetables. I cook with alcohol fairly regularly, but tequila is not the most obvious choice. I normally use wine, sherry, rum or brandy. Tequila brings a slightly intriguing depth and works really with the sweet corn. 

I came up with this sweet corn recipe trying to recreate a dish I had tried at a friends’ house. Do you ever do that? If I’ve enjoyed something that was served to me, I always try and make it again. Even if I just use their dish as a base to start from. This one has since become a regular staple on my table. My friends’ recipe had no alcohool in it and lots of parmesan and it was utterly devine, but I wanted to make a non dairy side dish and this did just the trick. 

Sweet corn is not a common cereal to grow and you can find a bit more about it here. While I was researching this sweet corn recipe, I came across this beauty. I have a slow cooker and I’m keen to try it. 

Ingredients: 

  • Sweetcorn for 2 (3 small tins of sweet corn will serve 2 adults);
  • 1 red pepper;
  • 1 green chilli;
  • 1 garlic clove;
  • 1 lime;
  • salt;
  • pepper;
  • 1 handful of sugar snaps;
  • 1 shot of tequila (and a cheeky extra one for the cook)

Method:

  • Heat up the sweet corn gently in a frying pan with the finely chopped pepper, zest of the lime and chilli (finally chopped too) for about 10 min.
  • Grate the garlic in the lime juice and pour it over the vegetables.
  • Season to your taste.
  • Pour the shot of tequila over the mixture and light it up. Flambe it until the alcohol is cooked through (the flamme will die down).
  • Add finely shredded sugar snaps for an extra crunch. 

If you wanted to add extra mexicana to this sweet corn recipe you could add some coriander. Personally, I wouldn’t do it as I’m convinced coriander is made of frozen devil’s breath. 

 

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