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Elote Recipe

Inspired by Otto’s High Dive

Time1h

Serves2

Cupreata Mezcal, Elote, Spiced Rice Milk, Citrus Absinthe

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Ingredients

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Elote

2 ears Fresh corn on the cob

1 cup Mayonnaise

1 cup Cotija cheese

1 tsp Chili powder

2 tbs ReaLime juice

1 tsp Celtic sea salt

Spiced Rice Milk

1 cup Cooked rice

2 cups Water

1 stick Cinnamon stick

1 tsp Watkins vanilla extract

1 tsp Nutmeg

2 tbs sugar

Citrus Absinthe

2 oz Absinthe

1 oz Fresh citrus juice (lemon or orange)

1 tbs Simple syrup

Cupreata Mezcal

2 oz Cupreata mezcal

Method

Elote

Prepare the Corn

Grill or boil the fresh corn on the cob until tender, about 10-15 minutes.

Apply Toppings

Once cooked, slather the corn with mayonnaise, ensuring it's evenly coated. Sprinkle Cotija cheese generously over the corn.

Season

Dust the corn with chili powder and salt. Drizzle lime juice over the top for added flavor.

Spiced Rice Milk

Blend the Rice

Combine the cooked rice and water in a blender. Add the cinnamon stick, vanilla extract, nutmeg, and sugar.

Blend Until Smooth

Blend on high until the mixture is smooth and creamy. Strain through a fine mesh sieve to remove solids, if desired.

Chill

Refrigerate the spiced rice milk for at least 30 minutes before serving.

Citrus Absinthe

Mix the Ingredients

In a shaker, combine absinthe, fresh citrus juice, and simple syrup.

Shake

Fill the shaker with ice and shake vigorously until well-chilled.

Cupreata Mezcal

Serve

Pour the Cupreata mezcal into a glass, either neat or over ice as preferred.