Ingredients Jump to Instructions ↓

  1. 2 ears of corn, husked

  2. 2 tablespoons vegetable oil salt

  3. 1 small red onion , finely diced

  4. 1 small jalapeno, ribs and seeds removed and finely diced

  5. 1 (15 1/2 ounce) can black beans , drained and rinsed juice of

  6. 1 lime

  7. 1/4 cup chopped cilantro

  8. 1/2 teaspoon cumin

  9. 1 bag tortilla chips

  10. 2 tablespoons lime juice, (about 2 limes), plus lime wedges

  11. 1/2 cup white tequila

  12. 1/4 cup triple sec (recommended: Cointreau )

  13. 1/2 cup pomegranate juice

  14. 1/2 cup Habanero Simple Syrup or to taste, recipe follows

  15. 1 cup sugar

  16. 1 cup water

  17. 1 habanero chili

Instructions Jump to Ingredients ↑

  1. Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.


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