Tag Archives: lime

Spicy Cantaloupe Margarita

Hey guys! I’d say it has heated up a bit and we’re ready to venture into the cocktails that cool us down poolside!  So yeah, it’s Cocktails with Carly time!

I thought this up while (sweating) in the backyard and dreaming of an ice cold agua fresca from one of those delicious Mexican markets.  You know, where you get a couple pounds of carne asada to grill up later and a couple pound burrito for the now.  So remembering that I had a perfectly ripe cantaloupe on my counter I knew I could make this happen!

Now the only main difference to my homemade agua fresca is that well…. I made it into a margarita! 😉  That’s what happens when you find the tequila next to the blender…..

The Starting Lineup

Cantaloupe Puree

  • 1 cantaloupe, rind removed and chopped
  • 1 cup water
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • Juice of 1 lime
  • pinch of salt

Garnish

  • Silver tequila
  • Jalapeno, thinly sliced
  • Limes, quartered
  • Unsweetened coconut

CanteloupeJalapeno1

Time for some easy, yet impressive cocktail hosting friends!  Simply add the ingredients of the cantaloupe puree (cantaloupe, water, sugar, honey, lime and salt) to your blender and blend till smooth, 1-2 minutes.

Now next is not completely necessary, but I like to do this for a ‘smoother’ drink…

Place a fine mesh sieve overtop a large bowl and pour in about 1/3 of the cantaloupe puree.  Using a rubber spatula, press the juices through the strainer leaving a bit of the pulp (scoop out into the trash).  Repeat with the remaining; pour the bowlful back into the blender or a pretty pitcher.  This should make a blender/pitcher full of juice.

Let’s serve them up, it was quick to make right??  Take your drinking glass and coat the rim with fresh lime juice and roll into the shredded coconut.  Fill with ice, 1-2 shots of silver tequila and top with the pureed cantaloupe.  Stir in a few of the fresh jalapeno slices (muddle in there if you’d like) and a lime wedge garnish!  Bottoms up!

CanteloupeJalapeno

 

Lakeside Esquites 

Growing up in in Arizona & San Diego, now living in Tejas and visiting the real deal Mexico..Esquites is a great ‘thing’ and like dessert for me.  It’s creamy, it’s sweet, it’s spicy, great with a cerveza, & an all around treat!

Mexican Street Corn is crazy easy to make, not too much involved, but what is there is complex enough for the best of them!!

All who know me, know I love and enjoy cooking for my friends..but given we live lakeside, I also like casual meals and snacks too..this one is great on the dock, trust me!

The Starting Lineup

  • 6 ears of corn, husked and silks removed
  • 3/4 cup of Mexican sour cream or crema 
  • 5 Tbsp butter, softened unsalted
  • 1/4 cup cotija or queso fresco cheese, crumbled
  • Kosher salt
  • Ground chili powder
  • Cilantro, roughly chopped
  • Lime wedges
  • Awesome white mini-cup and plastic spoon optional, it’s authentic in my hood! 😉

Preheat your oven to 450 degrees.

We’ll start this street vendor delicacy by cleaning up the corn.  Remove the husks and silk the best that you can..if you have the teensiest bit of ‘silk’ left, no crime has been commited.  Place the corn cobs onto a baking sheet and spray or coat lightly with oil and salt.


Turn the oven up to broil now.  Place your tray of corn about 6″ under the broiler and let cook and brown!  Check frequently and turn corn often.
 Remove from your oven once cooked (but still crisp, about 10-15 minutes).  Let sit until cool enough to touch.  They’re pretty dang hot at this point!

Meanwhile, in a large bowl add in your softened butter and sour cream/crema.

Cut the corn kernels off of the cob and scrape into your large bowl.  Once all cobs are done, mix well to evenly distribute the cream, butter and corn.

   Now you’re welcome to serve this however your heart desires..as a ‘casserole’ with all garnishes atop the large bowlful or individually in cute cups.  Top either with a healthy dose of ground chili powder, crumbled dry Mexican cheese, chopped cilantro and a lime wedge for squeezin’!

Today, I went with individual servings…luckily for myself, #HEB grocery store had the perfect white “street” style cups on sale!!  Yep!  I also had red plastic spoons on hand from Parker’s 2nd birthday party.  All that combined and the garnish…the most PERFECT Esquites (Street Corn) this side of Mexico!  We’re ready for cocktails and the lake!


*Absolutely feel free to grill or boil your corn!  You can even use frozen cobs or frozen kernels in general on a baking sheet or sauté pan! 🙂

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