3/4 cup vodka
1 teaspoon chopped fresh parsley
1 tablespoon olive oil
1 medium sweet corn, rinsed and pounded
1/2 cup whole kernel corn
1/2 cup butter or margarine
1 (10 ounce) can whole kernel corn, drained
1 avocado - peeled, cored, and diced
2 (12 ounce) cans diced tomatoes with green chile peppers, with liquid
2 sprigs fresh mint => stems removed from poblano pepper
1 medium tomato with green chile pepper (optional)
2 ¼ cups edible chopped corn kernels
In a blender or food processor or using a handheld electric food processor, place vodka, parsley, olive oil, corn, butter, corn and tomato. Blend well, press or press firmly into bottom of a glass container measuring 2 inches in diameter. Pour dressing into glass container. Refrigerate 30 minutes or until flavor changes; serve.