Kernels cut from 2 ears of corn

3 tablespoons tequila

1-2 tablespoons finely minced jalapeno

2 tablespoons finely minced green onion

1 finely diced plum tomato

1 tablespoon minced cilantro

salt and pepper to taste


Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots, about 3-5 minutes.  Stir in tequila, scrape up browned bits in bottom of pan and boil until liquid evaporates. Remove from heat and stir in remaining ingredients.  Serve as a snack with chips or as a topping for grilled meats or fish.  Makes 2-4 servings.