Margarita Corn & Rice
 
Ingredients
  • 4 cobs of corn
  • 2 Tablespoons melted butter
  • salt & pepper
  • ¼ cup olive oil
  • 2 shallots, sliced
  • fresh rosemary
  • 1 lime, juiced and zested
  • 1 - 4 tablespoons Tequila (personal preference)
  • 1-2 cups brown rice, precooked
  • scallions, for garnish
Instructions
  1. Heat oven to 400.
  2. Line jelly roll pan with nonstick foil and place the corn on top.
  3. Pour on the melted butter, s & p and roast 40-50 minutes until nicely browned. Turn occasionally.
  4. Let cool and cut kernels off the cob.
  5. Heat oil in skillet. Add shallot and 3-4 rosemary sprigs. Cook a few minutes.
  6. Add lime juice, zest, tequila and let simmer a few minutes.
  7. Add corn and rice to skillet. Stir to combine all flavors.
  8. Serve with a garnish of sliced scallions and some lime wedges in salt rimmed bowls!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/2014/09/margarita-corn-rice.html