Sip Something Unexpected: The Kiwi Margarita
Kiwi Margarita Recipe with El Jimador Tequila
When you want to shake up your Taco Tuesday with something unexpected, the Kiwi Margarita delivers a bright, tropical kick. Fresh kiwi blends beautifully with citrus and El Jimador tequila, creating a cocktail that’s both refreshing and vibrant. Add a lime zest rim for extra zing, and garnish with a juicy kiwi slice to make it irresistible.
Ingredients
- 2 oz El Jimador tequila (blanco or reposado)
- 1 oz fresh lime juice
- ¾ oz simple syrup (or agave nectar)
- 1 fresh ripe kiwi, peeled and sliced
- Ice cubes
- Zest of 1 lime (for rim)
- 1 kiwi slice (for garnish)
Instructions
- Prepare the Rim
- Zest a lime and mix with a pinch of sugar.
- Rub a lime wedge around the rim of your glass and dip into the lime zest mixture.
- Muddle the Kiwi
- In a cocktail shaker, muddle the fresh kiwi slices until juicy and fragrant.
- Shake it Up
- Add El Jimador tequila, lime juice, simple syrup, and ice.
- Shake vigorously until well chilled.
Serve
- Strain into your prepared glass filled with ice.
- Garnish with a fresh kiwi slice for a pop of color and flavor.
The kiwi adds a mellow sweetness and tropical flair that balances the bold citrus of lime and the smoothness of El Jimador. It’s an eye-catching cocktail that feels fresh and fun—perfect for warm evenings, taco pairings, and making Taco Tuesday unforgettable.
Mexican Street Corn Salad
Looking for a fresh, fun twist on a Taco Tuesday classic? Look no further! This Mexican Street Corn Salad with Crumbled White Cheese Over Tortilla Chips combines all the bold, tangy flavors of elote with the satisfying crunch of tortilla chips. Perfect as a party appetizer, snack, or a creative side dish, this recipe is easy to whip up and guaranteed to be a crowd-pleaser. Let’s dive in!
The Recipe: Mexican Street Corn Salad with Tortilla Chips
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients
- 4 ears of corn, husked (or 3 cups frozen corn, thawed)
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/3 cup crumbled Cotija or queso fresco
- Salt and pepper, to taste
- Tortilla chips (enough for serving, about 6 cups)
Optional Add-Ons
- Diced tomatoes for a fresh, juicy burst
- Diced jalapeños for extra heat
- Sliced green onions for added crunch
Instructions
- Char the Corn – For that smoky street corn flavor, cut the kernels off the cob.
Heat vegetable oil in a skillet over medium-high heat, add the corn, and cook for 7-10 minutes until slightly charred. Let it cool.
- Mix the Dressing – In a small bowl, whisk together mayonnaise, sour cream (or crema), smoked paprika, chili powder, garlic, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
- Combine the Salad – Toss the charred corn in the dressing until evenly coated. Add fresh cilantro for a burst of flavor.
- Assemble the Dish – Spread tortilla chips on a large serving platter. Spoon the prepared corn salad over the chips.
- Top It Off – Generously sprinkle crumbled Cotija or queso fresco over the top.
- Add Extra Flair – For those who love to customize, sprinkle on diced tomatoes and jalapeños or sliced green onions.
- Serve and Enjoy — Serve immediately and watch it disappear!
Why You’ll Love This Dish
This dish is the perfect harmony of textures and flavors. The creamy, tangy street corn salad pairs beautifully with the crunch of tortilla chips, while the cheese adds a salty, savory finish. Whether you’re hosting a Taco Tuesday bash or just looking for a new snack idea, this recipe is as versatile as it is delicious.
Pair It Up:
Check out our margarita recipes!