Jason Cooks Live on Cinco de Mayo!

a man sitting at a table in a restaurant

In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.

The Horseshoe Margarita

2 parts Tequila Herradura
1 part Fresh Lime Juice
½ part Agave Nectar

Instructions

Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime.

Guacamole:

3 ea. avocados, slightly mashed
1 ea. lime, juiced
½ ea. medium onion, diced
2 ea. scallions, minced
½ jalapeno, seeded & minced
2 ea. tomatillos or tomatoes, small diced
2 tbl. cilantro, minced
TT salt

Instructions

In a large bowl mix all ingredients together and season with salt. Serve immediately or cover flush with plastic wrap and refrigerate.

Chili-Cheese Corn:

1 tbl. canola oil
2 ears. corn, removed from the cob
2 ea. garlic cloves, minced
1 ea. packet powdered cheese (from mac & cheese)
1 packet chili seasoning
1 tbl. cilantro, minced
TT s&p

Instructions

In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.

Possible garnishes:

Cotija cheese
Minced onion
Shaved jalapeno
Cilantro sprigs
Lime
Tortilla Chips

Equipment Needed:

Sauté pan
Mixing bowls