I obviously had to make a margarita for today but wanted to branch out from the usual. This one uses fresh orange juice and it’s amazing. It’s maybe a little sweet for me but that’s easily fixed (note the large amount of salt on the rim – and I went back for more!) but I know a lot of people really dig sweet drinks. The recipe makes quite a bit but it stores well in the fridge or it’s very simple to halve or even quarter if you need to.
I know, I know – summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.
I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!
Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!
If yesterday’s post was last minute 4th of July ideas, here’s a last last minute idea.
My boys bought their daddy a grill for Father’s Day and he’s been obsessed with it ever since. He’s so serious about it that he’s been going to the grocery store by himself to pick out what he wants to grill. It’s been the usual for the most part (burgers, sausage, chicken) but one day he shocked me with some corn. It was so delicious right off the grill and I knew immediately that I wanted to make this salad with it.
The sweet corn with the tart lime dressing is such a weird combination but so good! And anything with avocado is good in my book! Husband doesn’t like avocado or cilantro but even he liked this. I’m definitely making this again the next time we have some extra grilled corn.
I do recommend using cherry tomatoes. I used the larger grape tomatoes and I felt like they were too big compared to the rest of the ingredients. If you love tomatoes (I don’t) you might not have an issue with it though.
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Let cool slightly before cutting the corn off the cob. Add tomatoes, avocado, and cilantro.
To make the dressing, whisk together the lime juice, olive oil, honey, garlic, and salt and pepper. Pour over the corn mixture and gently toss to combine. Refrigerate for at least 10 - 15 minutes before
I don’t feature a lot of drinks on here because I’m strictly a Diet Coke or water kind of girl but I have to say, this watermelon lemonade is worth talking about. It’s tart like lemonade should be but filled with watermelon and whatever other fruits you want to throw in. I included strawberries, white peaches, and grapes along with lemon, lime, and orange slices. It was so refreshing and perfect for the ridiculous summer we’re having down here.
If you’re intimidated by the amount of time a drink like this takes, don’t be. Cutting all of the fruit took the longest but at the end, I had a large bowl of leftover cut fruit to put in the fridge which made for quick, healthy snacks.
Make sure you check out Ashley’s blog to get the recipe and then visit the Project Pastry Queen blogroll to see everyone else’s lemonade. Next week is my pick so you better join the group this week if you want to bake some deliciously rich corn muffins with us!
I’m usually not one for holidays themed blog posts but I’ve been looking for an excuse to make margarita cupcakes for awhile now and what better day than Cinco de Mayo?!
Before I tell you about these cupcakes, let me tell you about the vegan margarita cupcakes I made first.
They sucked. The end.
So I remade them with a recipe that included lots of butter and quite a few eggs and everything was right in the world. Seriously though, these cupcakes were perfect. The whipped egg whites are a little more work but they are so worth it in the end. You get the fluffiest cupcakes with whipped egg whites.
As far as the margarita mix… it kind of just tasted like lime juice so if you’re willing to squeeze the juice out of a bunch of limes, I’d just go that route and save a few bucks.
If you’re headed to a Cinco de Mayo party tonight these cupcakes would definitely be a crowd pleaser! You could even add some tequila to the icing for an extra kick – as long as there are no kids around!
12 tablespoon (1½ sticks) unsalted butter, at room temperature
1½ cup sugar
1 tablespoon vanilla extract
1 cup margarita mix
5 egg whites, at room temperature
For the frosting:
1 cup butter (2 sticks), softened to room temperature
2 tablespoons lime juice
½ cup margarita mix
4 cups powdered sugar, sifted
To make the cupcakes:
Preheat oven to 350F and prepare 2 cupcake pans.
In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
In bowl of electric mixer, beat the butter and sugar together on medium-high until light, about 3 minutes. Beat in the vanilla extract, then margarita mix. Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
Divide the batter between the cupcake molds. Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
To make the frosting:
Beat butter until light and fluffy. Add in lime juice and margarita mix; beat. Mixture will curdle, don’t worry about it. Add in powdered sugar ½ cup at a time until it reaches the desired consistency.