Make Sweet Corn Water: Bring water to a boil in a medium saucepan, stir in sugar until dissolved. Add shucked corn and boil 10 minutes or until kernels have softened. Remove corn cobbs from saucepan; reserve cobbs for another use. Cool.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
If you're looking for a street food-themed or state fair-themed cocktail, look no further. Jeff takes street corn to a whole new level with this new cocktail creation.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Sweet Corn Water | ||
| 3 c. water | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| 4 ear(s) sweet corn, shucked | ||
| Spiced Rim | ||
| Hy-Vee cayenne pepper | ||
| Hy-Vee chili powder | ||
| Hy-Vee salt | ||
| Tajin seasoning | ||
| Lime wedge | ||
| Street Corn-Tini | ||
| 2 oz. Monkey Shoulder whiskey | ||
| 1 ½ oz. Sweet Corn Water | ||
| ½ lemon, juiced | ||
Things To Grab
- Medium saucepan
- Shallow dish
- Martini glass
- Cocktail shaker
- Ice
Directions
Rim Martini Glass: In a shallow dish, mix together desired amounts of cayenne pepper, chili powder, salt, and tajin seasoning. Run a lime wedge along the rim of a martini glass; immediately dip in spice mixture; set aside.
Make Street Corn-Tini: In a cocktail shaker filled with ice, add whiskey, Sweet Corn Water, and lemon juice. Shake until well combined and chilled. Strain into prepared martini glass.
Recipe Source:
The Beard Behind the Bar, Street Corn-Tini episode