Happy Friday, gang! If there’s one Friday of the year that practically demands a festive cocktail and a shareable side dish, it’s Cinco de Mayo — and this week on Fridays with Oscar, we are fully embracing it. We’re mixing up a Spicy Paloma with a tajín rim and fresh jalapeño slices for a smoky, citrusy kick, and pairing it with a Street Corn Salad that is creamy, tangy, and completely irresistible. It’s the kind of spread that’s made for a casual get-together — the kind where everyone ends up gathered around the kitchen counter before you’ve even made it to the table.
The Paloma is one of those cocktails that always surprises people who haven’t tried it. It’s bright and grapefruit-forward with a beautiful tartness, and the jalapeño adds just enough heat to make it interesting without overwhelming the drink. And the street corn salad — oh, this one. We’re using frozen grilled corn roasted right in the skillet, so you get all that gorgeous char without firing up the grill. Tossed with crema, mayo, cotija, chili powder, fresh cilantro, red onion, and a big squeeze of lime, it is the kind of side dish that disappears before you know it.
Whether you’re hosting a few friends or just making Friday feel a little more festive, this is your menu.
What You’ll Find in Today’s Post
🍹 Spicy Paloma
The paloma is Mexico’s other great tequila cocktail — and honestly, it might be our new favorite. Fresh grapefruit, blanco tequila, and grapefruit soda keep it bright and bubbly, while a tajín rim and fresh jalapeño slices bring just the right amount of heat and smokiness. It’s festive, refreshing, and dangerously easy to drink.
FAQS – Spicy paloma
While a margarita is tequila, lime juice, and orange liqueur, a paloma is tequila and grapefruit — typically fresh grapefruit juice and grapefruit soda. It’s a little lighter, a little more effervescent, and has a beautiful bittersweet quality that makes it incredibly refreshing.
Any blanco tequila you enjoy sipping works well here. Look for something clean and slightly citrusy — Espolòn, Casamigos Blanco, or Olmeca Altos are all great mid-range options that pair beautifully with grapefruit.
With 2–3 jalapeño slices gently pressed, it has a warm, pleasant heat — noticeable but not overpowering. If you love heat, add more slices or let them sit in the glass a little longer. For a milder drink, reduce to one slice and skip the pressing.
Absolutely! Combine the tequila and fresh grapefruit juice in a large pitcher ahead of time. When ready to serve, pour over ice in tajín-rimmed glasses and top each with grapefruit soda individually so it stays fizzy. Add fresh jalapeño slices to each glass to order.
Jarritos Toronja (grapefruit) is our top pick — it’s slightly sweet, wonderfully fizzy, and feels festive and authentic. Squirt is a great grocery store option. In a pinch, any grapefruit sparkling water works too, though it will be less sweet.
Spicy Paloma Recipe Card
Spicy Paloma
Ingredients:
- 4 oz blanco tequila
- 3 oz fresh grapefruit juice from about 1 large grapefruit
- ½ oz fresh lime juice
- Grapefruit soda to top (Jarritos or Squirt work beautifully)
- 2 –3 fresh jalapeño slices per glass
- Tajín for the rim
- Ice
- Grapefruit wedge and extra jalapeño slice for garnish
Instructions:
- Prepare your glasses: run a grapefruit wedge around the rim of each rocks glass, then dip into a shallow plate of tajín to coat the rim. Fill each glass with ice.
- Add a few jalapeño slices to each glass and press them gently with a cocktail spoon or muddler — just enough to release a little heat without fully muddling.
- Pour 2 oz tequila and 1½ oz fresh grapefruit juice over the ice in each glass. Add a squeeze of fresh lime juice.
- Top with grapefruit soda and stir gently to combine.
- Garnish with a fresh grapefruit wedge and a jalapeño slice on the rim. Serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
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🌽 Street Corn Salad
This street corn salad is inspired by esquites — the beloved Mexican street food of corn tossed with crema, lime, chili, and cotija — and it is one of those side dishes that earns a permanent spot in your warm-weather rotation. We’re using frozen grilled corn roasted in a skillet for that gorgeous char without the grill, and the result is smoky, creamy, tangy, and just a little spicy. Make it ahead and serve at room temp — it actually gets better as it sits.
FAQS – Street Corn Salad
Fresh corn cut from the cob is wonderful here — grill it or char it directly in the skillet. Canned corn works in a pinch; just drain it very well and get a good sear in the skillet to develop some color and flavor. Frozen grilled corn is our favorite shortcut because the char is already built in.
Cotija is a firm, salty Mexican cheese with a crumbly texture similar to feta. It’s widely available in the cheese section of most grocery stores, often near the specialty cheeses or in the Latin foods aisle. If you can’t find it, crumbled feta is the best substitute.
Mexican crema is thinner and slightly less tangy than American sour cream, with a subtle richness that’s beautiful in this salad. If you can find it, use it! If not, sour cream is a perfectly good swap — you might just add an extra squeeze of lime to brighten it up.
Yes — this salad is actually better after it’s had 30 minutes to an hour to sit at room temperature and let the flavors meld. If making more than a few hours ahead, store it in the refrigerator and bring it back to room temperature before serving. Hold the fresh cilantro and cotija topping until just before you serve.
With one teaspoon of chili powder, it has a warm, mild spice — flavorful and festive without being hot. For more heat, add a pinch of cayenne or a few dashes of hot sauce. A few thinly sliced jalapeños stirred in would also be delicious.
Street Corn Salad Recipe Card
Street Corn Salad
Ingredients:
- 3 cups frozen grilled corn no need to thaw
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema sour cream works in a pinch
- ½ cup crumbled cotija cheese plus more for topping
- 1 teaspoon chili powder plus more for dusting
- 2 tablespoons fresh cilantro roughly chopped
- 3 tablespoons red onion finely diced
- Juice of 1 lime plus extra wedges for serving
- Salt and fresh cracked pepper to taste
- Light drizzle of olive oil for the skillet
Instructions:
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the frozen grilled corn in a single layer and cook, stirring occasionally, for 5–7 minutes until the corn is warmed through and you see some additional char and color developing. You want some golden, toasted spots — don’t stir too much so the corn gets some contact with the pan.
- Remove from heat and let the corn cool for about 10 minutes — you want it warm but not steaming hot when you dress it.
- Transfer the corn to a large bowl. Add the mayonnaise, crema, chili powder, lime juice, red onion, and half the cotija. Toss to combine.
- Fold in the fresh cilantro. Taste and adjust salt, pepper, and lime juice as needed.
- Transfer to a serving bowl. Top with the remaining cotija, a dusting of chili powder, and extra cilantro. Serve at room temperature with lime wedges on the side.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Want More Spring Recipe Inspiration?
- Hibiscus Margarita & Grilled Shrimp Tacos
- Elderflower Collins & Sugar Snap Peas with Sesame and Ginger
- Seafood Pasta Salad
- Rigatoni with Pancetta & Spring Peas
Cinco de Mayo Style
Beth’s Outfit
Bonjour, Friday! I couldn’t resist this sequin graphic tee the moment I saw it. I paired it with my Noli Brynn Crystal Denim, which I know might sound like a lot, but trust me — when everything else is simple, the sparkle just works. Nude heeled slide sandals keep it from tipping over the edge, and a fun stacked bracelet set pulls it all together. Sometimes you just have to lean into the fun. This was one of those Fridays.
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Sometimes you just have to lean into the fun. This was one of those Fridays.
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Kelly’s Outfit
This red floral peplum top has been sitting in my closet waiting for the right moment, and Cinco de Mayo Friday was absolutely it. Unfortunately, that means it’s sold out in this print. But, if you like the style of my top, try it in an embroidered floral print. The fitted bodice and flared hem make it feel a little dressed up without any effort, and I love how it pairs with these aqua J.McLaughlin Ivy pants — the color contrast is bold, but it just works.
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The Bibi Lou netted jelly mules were the finishing touch I didn’t know I needed. Unexpected, a little playful, and honestly, one of my favorite shoe moments in a while.
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🐾 Oscar & Ollie
Ollie has appointed herself official kitchen supervisor — and she takes the role very seriously. There she was, perched on the kitchen island with the quiet authority of someone who has been doing this for years, overseeing every step of the cooking process with an expression that suggested she had notes. She didn’t offer any feedback out loud, but the look on her face said she was filing it all away. We felt very supervised.
And speaking of our good boy — we couldn’t resist sharing this 2022 gem of Oscar and Beth on the front porch steps. Oscar decided mid-photo that what Beth really needed was a big, enthusiastic kiss right across the cheek — and Beth’s reaction says it all. Pure, unfiltered joy. That was Oscar in a nutshell: zero boundaries, a hundred percent love, and always, always finding a way to make you laugh. We miss him every single Friday. 🐾
¡Salud! 🌶️
That’s a wrap on this week’s Cinco de Mayo Fridays with Oscar — and we have a feeling this one is going on repeat all spring long. The paloma is bright and bold, and just the right amount of spicy, and the street corn salad is the kind of side dish that has people asking for the recipe before they’ve even finished their first serving. We hope you give both a try and make them your own.
Wishing you a festive, delicious Friday — wherever you’re celebrating. Drop a comment below or tag us on Instagram so we can see your spread! We’ll be back next week with something equally fun. Until then, cheers! 🥂
With love from our kitchen to yours, Beth, Kelly, Ollie…and always Oscar 🐾
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