Elote Margarita
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It’s cornnnn 🌽
Well… it’s an Elote Margarita, actually and it just might be the end-of-summer drink we didn’t know we needed.
I’m now 100% on board with corn cocktails. Whether it’s corn milk, corn syrup, corn liqueur, or all of the above I want it in my shaker. This margarita is creamy, vegetal, lightly smoky, and balanced by a kick of jalapeño and a kiss of lime. Think late August golden hour in a glass.
If you love sweet corn, grilled elote, or just want to shake up something totally unexpected, this one’s for you.
Corn has natural sweetness, creaminess, and a hint of umami, which makes it an amazing cocktail base. Blended into a coconut corn milk, it adds richness without heaviness. Paired with corn syrup for body and sweetness, Nixta corn liqueur for depth, and mezcal + tequila for a smoky-citrus backbone, the result is creamy, savory, spicy, and totally balanced.
This isn’t just a novelty drink, it’s layered, drinkable, and perfect for that late summer stretch when corn is at its peak.
Elote Margarita
Ingredients
- 1.5 oz blanco tequila
- 0.5 oz mezcal
- 0.5 oz Nixta corn liqueur
- ¾ oz fresh lime juice
- ½ oz corn syrup
- 1.5 oz corn milk or corn coconut milk
- 1 jalapeño slice
- 2 –3 cilantro stalks
- Ice
- Garnish: spicy salt rim lime wedge, cilantro sprig
- 1/2 cup fresh or grilled sweet corn (kernels only)
- 1 cup milk of choice (coconut, or whole milk work well)
- 1 cup sweet corn (kernels only)
- 1 cup white granulated sugar
- 1 cup water
Instructions
- Rim your glass with spicy salt and fill with ice.
- In a cocktail shaker, muddle jalapeño and cilantro gently.
- Add remaining ingredients and ice. Shake well.
- Double strain into prepared glass over fresh ice.
- Garnish and enjoy while the corn is still sweet.
- Blend grilled sweet corn and milk until smooth, strain through cheesecloth or fine sieve.
- Simmer on medium heat until sugar dissolves.
- Let it simmer 10 minutes.
- Cool, strain, and store chilled.
Ingredient Notes
- Tequila blanco – Clean and crisp; brings the agave bite without overpowering the corn.
- Mezcal – Adds smoky depth; optional, but recommended for balance.
- Nixta Licor de Elote – A sweet, earthy corn liqueur that enhances the creamy richness.
- Corn syrup – Not the store kind! This is homemade with fresh corn, sugar, and water.
- Corn milk – Coconut milk adds silkiness and a touch of tropical sweetness.
Tips & Variations
- Make it grilled – Use grilled corn for both milk and syrup to add char and depth.
- Skip the Nixta? – Sub with an extra ½ oz corn syrup or a splash of agave.
- More spice? – Add another slice of jalapeño or a dash of Tajín into the shake.
- Zero-proof version? – Omit spirits and up the corn milk + lime for a creamy, citrusy mocktail.
When to Serve It
This cocktail is begging to be served during:
- Late summer dinner parties
- Labor Day weekend BBQs
- Backyard hangs with chips + elote on the grill
- Any moment when sweet corn is stealing the show
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