Spice up your next Taco Tuesday with my Mexican Cranberry ELOTE Street Corn and my namesake, The Rebecka Cranberry Margarita.
Cranberries bring a sweet and sour punch to the traditional mayonnaise, queso fresco, jalapeno, and lime street corn. Their tart, chewy texture livens up this family-favorite recipe. Cranberry margaritas are the perfect way to wash down every savory bite.
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Cranberry ELOTE (Mexican Street Corn)
Ingredients
- ½ cup fresh frozen Cape Cod Select Cranberries thawed, and rough chopped
- 2 cups cotija cheese
- 6 ears fresh corn
- 1 large jalapeño seeded, ribs removed and chopped
- 3 tablespoons cilantro chopped
- 3 tablespoons butter
- 3 tablespoons real mayonnaise
Instructions
- Combine crumbled cotija cheese, chopped jalapeño, cilantro, and chopped cranberries in a bowl. Stir to combine. Refrigerate until ready to plate. When corn is cooked, pour the cranberry cheese mixture into a large shallow dish.
- Peel corn husks back leaving them attached to the cob like a handle. Some of the husks will fall off. This is ok as you'll use the husks to tie the handle together. Remove corn silks and rinse the corn with cold water. Using one of the fallen husks, tear several long strips lengthwise to create a tie for the corn. Gather the husks together and tie neatly with one of the long strips. Continue this process until all the corn handles are tied.
- Wrap the husks in foil leaving the corn exposed
- Roast the corn on a 450 degree grill for 20 minutes. Turn corn every 8 minutes to ensure even browning on each side.
- When corn is tender and the kernels are charred remove them from the grill and take off the foil.
- Butter each ear of corn. Smear 1 teaspoon of mayonnaise over each corn and roll in the cranberry cotija mixture. ENJOY
The Rebecka Cranberry Margarita
This festive cranberry margarita is a refreshing cocktail that combines the tartness of cranberries with the classic flavors of a margarita. This vibrant drink is a feast for your tastebuds and a perfect complement to tacos and enchiladas.
The Rebecka-Cranberry Margarita
Ingredients
- 4 ounces tequila
- 2 ounces fresh lemon juice
- 2 ounces fresh lime juice
- 2 ounces cranberry simple syrup
Cranberry Simple Syrup
- 1 cup 100% cranberry juice
- 1 cup sugar
- 1 cup Cape Cod Select Frozen Cranberries reserve fruit for skewers
- ½ cup tequila
Drunk Cranberry Skewers
- drunken cranberries
Chili/Sugar Rim Mix
- ¼ cup Tajin Clasico Seasoning Rimmer
Instructions
For the Cranberry Simple Syrup and Drunken Cranberries
- In a medium sauce pan combine 1 cup cranberry juice, 1 cup sugar, and 1 cup Cape Cod Cranberries. Cook over medium heat until very hot but not boiling. Remove from heat and allow to cool
- Strain juice from cranberries using a fine sieve. Pour ½ cup tequila over cranberries and marinate for 15 minutes. The simple syrup and drunk cranberries can be made the day ahead to give cranberries more time to marinate in the tequila and can be stored in the refrigerator for up to one week.
For the Margarita
- Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and cranberry simple syrup. Shake until well combined.
- Run a lime slice over the rim of 2 Margarita glasses and dip rims in Sugar/Chili Rim Mix
- Skewer drunken cranberries on long picks and roll in sugar mix to coat cranberries
Notes
Serve Elote with Beef Tacos and My Cranberry Queso Salsa
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