Mexican Chipotle
Ingredients
- 2 ears of cooked corn (grilled or boiled)
- 1 small jalapeño, finely minced
- 1/4 cup finely chopped cilantro
- Juice from 1 lime
- 1/2 tsp salt
- (Optional: dash of chili powder and cumin to taste)
- 1 ripe avocado
- 1/4 cup plant-based sour cream
- Juice from 1 lime
- 1/2 tsp salt
- 1/4 cup water
- 1 pkg. @fieldroast Mexican Chipotle Sausage
- 4 hot dog buns
- 3 peaches
- 3 oz tequila
- 3 oz Triple sec
- 1 oz agave nectar
- 3 oz freshly squeezed lime juice
Preparation
Slice the corn off the cob into a bowl and mix well with remaining ingredients
Taste and adjust seasoning as desired
Add all ingredients to a blender and blend until smooth and creamy
Preheat grill to medium
Grill sausages for about 5 minutes on each side, until grill marks form
Optional: you can lightly grill the buns or leave them plain
To assemble, place sausages in buns, top with corn salsa and drizzle with avocado crema
Slice peaches in half and remove pits
Optional: brush with a small amount of vegetable oil to prevent sticking
Place flesh-side down on a medium-heat grill and grill for about 5 minutes
Flip and cook for additional 5 minutes
Add 2 of the peaches to a blender along with remaining ingredients (save the 3rd peach for garnish)
Blend until smooth and pour into a cocktail glass filled with ice