Cooking Live (a Cinco de Mayo special edition) presented by Tequila Herradura

In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.
The Horseshoe Margarita
- 2 parts Tequila Herradura
- 1 part Fresh Lime Juice
- ½ part Agave Nectar
Instructions
Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime.
Guacamole:
- 3 ea. avocados, slightly mashed
- 1 ea. lime, juiced
- ½ ea. medium onion, diced
- 2 ea. scallions, minced
- ½ jalapeno, seeded & minced
- 2 ea. tomatillos or tomatoes, small diced
- 2 tbl. cilantro, minced
- TT salt
Instructions
In a large bowl mix all ingredients together and season with salt. Serve immediately or cover flush with plastic wrap and refrigerate.
Chili-Cheese Corn:
- 1 tbl. canola oil
- 2 ears. corn, removed from the cob
- 2 ea. garlic cloves, minced
- 1 ea. packet powdered cheese (from mac & cheese)
- 1 packet chili seasoning
- 1 tbl. cilantro, minced
- TT s&p
Instructions
In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.
Possible garnishes:
- Cotija cheese
- Minced onion
- Shaved jalapeno
- Cilantro sprigs
- Lime
- Tortilla Chips
Equipment Needed:
- Sauté pan
- Mixing bowls