MEXICORN

Steps:

• 1. Put the corn in a pan.
• 2. Break the asparagus at the ends and then cut the stalks into ¼ inch pieces and add to the corn.
• 3. Add the ginger ale to the pot and cook down on low till the asparagus is tender.
• 4. While that is cooking drain the vegetables and chop the pickled onions and peppers and once the ginger ale has cooked down somewhat add these to the pot.
• 5. Cut the Poblano pepper and add that to the pot.
• 6. Chop the pickled cucumbers and add to the pot.
• 7. Season with salt and pepper.
• 8. Add 3 tablespoons honey "depending on the level of sweetness " you prefer, add more or less.
• 9. Cover and cook till almost all the ginger ale has evaporated. You'll want to have about ¼ cup of the liquid to re-heat along with the butter.
• 10. Let the corn mixture cool completely and put into the refrigerator for at least a few days.
• 11. When you are ready to serve, put the corn into a pot and top with the butter. Heat and eat!
• 12. How to make pickled onions, orange peppers & cucumbers:
• 13. Squeeze the juice from the limes into a glass bowl.
• 14. Add the salt and sugar and mix till it is completely dissolved. Taste for level of sweetness to suit your taste.
• 15. With a mandolin slice the onion & cucumber.
• 16. Slice the pepper as thin as you can get it " by hand "
• 17. Layer the vegetables into the Mason jar; pour the lime mixture over the top.
• 18. Seal the jar and leave on the counter for at least 1 hour. Turn the jar over occasionally to make sure the lime juice has reached the bottom of the jar.
• 19. Refrigerate for at least 3 days " or longer " turning occasionally. The longer they sit in the refrigerator the better they'll be.
• 20. Once you have these handy, you'll be surprised at what you can add them to!
• 21. NOTE: These are citrusy from the lime juice and sweet from the honey. You can control how much citrus flavor you like in the brine of the vegetables by adding more sugar. And taste it before adding it to the vegetables.