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Tejuino

A traditional Mexican beverage made with corn husks, fresh corn kernels, and piloncillo, balanced with lime juice and chile heat. This refreshing drink is naturally sweetened and perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried corn husks packed
  • 2 cups fresh corn kernels about 4 ears of corn, or frozen and thawed
  • 6 ounces piloncillo roughly chopped
  • 8 cups water
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon Tajin or chile powder
  • 1/4 teaspoon sea salt
  • Lime wedges for garnish and serving
  • Ice for serving

Equipment

  • Large pot or saucepan
  • Wooden spoon
  • Fine mesh strainer or cheesecloth
  • Measuring cups and spoons
  • Cutting board and knife
  • Pitcher for serving
  • Tall glasses

Method
 

  1. Rinse the dried corn husks under cold water to remove any dust or debris.
  2. Pour 8 cups of water into a large pot and bring to a boil over high heat.
  3. Add the rinsed corn husks to the boiling water and reduce heat to medium.
  4. Let the corn husks simmer for about 8 minutes until the water takes on a pale yellow color and releases a distinctive corn aroma.
  5. Add the fresh or thawed frozen corn kernels to the pot and stir well.
  6. Simmer the corn kernels for 5 minutes, stirring occasionally, until they become very soft and begin to break down slightly.
  7. Add the chopped piloncillo to the pot and stir continuously until it dissolves completely into the liquid.
  8. Remove the pot from heat and let it cool for 2 minutes.
  9. Carefully pour the mixture through a fine mesh strainer or cheesecloth into a large pitcher, allowing the flavorful liquid to pass through while the solids stay behind.
  10. Stir in the fresh lime juice, Tajin seasoning, and sea salt, tasting and adjusting to preference.
  11. Allow the tejuino to cool to room temperature, then refrigerate for at least 1 hour before serving.
  12. Serve over ice in tall glasses with a lime wedge and a sprinkle of Tajin on the rim.

Notes

Tejuino can be stored in a covered pitcher in the refrigerator for up to 4 days. The flavors actually improve after 24 hours. Use fresh lime juice rather than bottled for the best flavor. For a cocktail version, mix with mezcal or tequila. The drink should have a slightly thick, creamy consistency from the corn solids.