Heinens 4PM Panic: Corn Fundido & the Perfect Paloma Cocktail

Home Newsroom Heinens 4PM Panic: Corn Fundido & the Perfect Paloma Cocktail

Cinco De Mayo is right around the corner and Heinen’s Grocery is ready! This week’s Heinen’s “4PM Panic” post is a quick appetizer and cocktail for your family’s celebration. Have you ever been to Tall Boy Taco in Chicago?  It’s one of my favorite lunch spots just a block from my office. At Tall Boy Taco they serve a delicious side dish that has pushed guacamole to the back of the line for me. Corn Fundido is gooey, melty and packed with the flavors of roasted corn, chipotle and ancho chili. It has a smokey rich flavor from the peppers but it’s not too spicy and it pairs perfectly with a fresh Paloma.

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When planning your Cinco De Mayo celebration a margarita might seem to be the logical choice. I’m going to challenge you to try a Paloma. It’s a great alternative! Tequila with the fresh sweetness of ruby red grapefruit juice is super refreshing with the smokey heat of the corn dip.

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The Perfect Paloma Cocktail 

Ingredients:

  • 1  part of your favorite blanco tequila
  • 1  part Ruby Red Grapefruit Juice
  • 1/2 shot of agave syrup or sugar syrup
  • 1 part grapefruit soda (I used La Croix)
  • a squirt of fresh lime juice (optional)

Method:

  • Mix the grapefruit juice, tequila and sugar syrup until well mixed.
  • Pour into a glass filled with ice and top up with soda water.
  • You could add a squirt of lime juice which is nice, and you could also rim the glass with salt.

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Corn Fundido

This recipe makes one small bowl.  I doubled the recipe and it disappeared way too fast.  I might have to triple it next time.

Ingredients Mayo:

  • 1⁄2 cup mayonnaise
  • splash lime juice
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1⁄2 teaspoon chipotle powder
  • 1⁄2 teaspoon ancho chili pepper

Method:

  • 1. Mix all of the ingredients in a bowl and set aside.

Ingredients Corn:

  • 1 cup roasted corn
  • 3 tablespoons of mayo mixture
  • 2 tablespoon pepperjack cheese shredded
  • 1 tablespoon queso fresco
  • 1⁄2 teaspoon cilantro (chopped)

Method:

  • Add corn to a medium fry pan, when warm throughout, (about 5 minutes) add mayo mixture.
  • Mix until all of the corn is coated.
  • Add both cheeses. Mix for 2 minutes, then pour in bowl.
  • Top with chopped cilantro and serve with tortilla chips.

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Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program?  Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards.  As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

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