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Margarita Corn & Rice

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Ingredients
  

  • 4 cobs of corn
  • 2 Tablespoons melted butter
  • salt & pepper
  • ΒΌ 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
 

  • Heat oven to 400.
  • Line jelly roll pan with nonstick foil and place the corn on top.
  • Pour on the melted butter, s & p and roast 40-50 minutes until nicely browned. Turn occasionally.
  • Let cool and cut kernels off the cob.
  • Heat oil in skillet. Add shallot and 3-4 rosemary sprigs. Cook a few minutes.
  • Add lime juice, zest, tequila and let simmer a few minutes.
  • Add corn and rice to skillet. Stir to combine all flavors.
  • Serve with a garnish of sliced scallions and some lime wedges in salt rimmed bowls!