Calaveras Mexican Street Corn:
- 5 fresh corn on the cob
- 1/4 Cup clarified butter
- 1 Cup mayo
- 1/2 Tablespoon Calaveras seasoning
- 1/2 Tablespoon smoked paprika
- 1 Tablespoon finely chopped cilantro
- 1 cup cotija cheese
Get 5 ears of corn on the cob, husks removed. Whisk together ingredients and set aside. Grill the corn until kernels are golden brown. Turn over and repeat. Once the corn is cooked, remove from the grill and plate. Using a brush or spoon, coat each ear with the sauce mixture. Sprinkle with extra cotija cheese if desired.
Sangre De Cristo:
2 oz Altos tequila
1 oz lime juice
1oz blood orange
0.25 oz agave nectar
blood orange/edible rose garnish
Mix ingredients together and pour over ice into a cocktail glass. Garnish with blood orange and an edible rose.
