You HAVE to try this mouthwatering Mexican food and drink pairing!

In honour of our brand-new limited-edition Margarita Box, we're taking a trip to Mexico and exploring Los Cabos - a sun-kissed paradise at the southernmost tip of the Baja California Sur Peninsula.

This coastal haven is a blissful combination of blue skies, sandy beaches and turquoise waters. It boasts everything from Michelin-starred restaurants and luxury resorts to once-in-a-lifetime whale watching and adventures in the desert.

Sadly, we're not actually flying to this dream destination. Instead, we're bringing the flavours of Los Cabos to us with this mouthwatering corn and cocktail pairing!

If you want to whip up our perfect recipe for a Classic Margarita, be sure to get your hands on our limited-edition Margarita Box by clicking the button below! Worth over £85, this box has everything you need to whip up 17 authentic, bar-quality Margs at home - including a premium Tequila, smooth Triple Sec, zesty lime syrup and Cornish Sea Salt.

Now, read on for our mouthwatering perfect pairing of spicy corn ribs and a classic Margarita - a blend of flavours that will transport you straight to the sun-kissed sandy beaches of Los Cabos...

Ingredients

For the ribs:

• 4 corn cobs

• 50g butter, melted

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• Freshly ground black pepper

• Juice of 1 lime, to garnish

• Fresh chilli, finely sliced, to garnish

• Handful of fresh parsley, finely chopped, to garnish

For the dip:

• 3 heaped tbsp mayo

• 1 tsp chilli powder

• ½ tsp garlic powder

• 1 tsp smoked paprika

Method

1) Preheat your oven to 190°C/170°C fan/gas mark 5.

2) Cut the base and end off your cob, then stand it upright. Using a sharp knife, carefully cut the cob into four, lengthways.

3) In a bowl, mix together the melted butter, garlic powder, smoked paprika, cumin and black pepper, then pour over your corn, ensuring it is well doused.

4) Place your corn on a baking tray, reserving any leftover spiced butter to pour over at the end. Bake in the oven for 30-35 minutes.

5) Meanwhile, make your chilli mayo by adding all the ingredients to a bowl and mixing well.

6) To serve, drizzle over the remaining spiced butter, squeeze over the lime juice, scatter over the chopped parsley and chilli and season with salt and pepper.

Ingredients

• 40ml Tiempo Tequila Blanco
• 20ml Burnt Faith Triple Sec
• 15ml Bristol Syrup Co. No. 18 Lime Sherbet
• Cornish Sea Salt Flakes, for the rim
• Wedge of fresh lime, for the rim

Method

Coat the rim of your cocktail glass with Cornish Sea Salt Flakes, then add the Tequila, triple sec and lime syrup into a cocktail shaker, fill with as much ice as possible, and shake vigorously for around eight to ten seconds. Fine strain into your salt-rimmed glass and enjoy.

Experience the one-of-a-kind flavours of Mexico with a trip to Los Cabos.

Plan your getaway at visitloscabos.travel