Recipe: Succulent grilled corn with cannabis-infused chili-lime butter

It’s no secret: I’m a barbecue fanatic. As I’ve written before, I was raised that way.

 

And I can personally vouch for this grilled corn with cannabis-infused chili-lime butter as the perfect side for your next grill sesh. Of course, don’t forget the corn’s companion recipe: A flavorful cannabis-infused Texas-style BBQ sauce you and your guests will surely remember.

Chef’s Note: Always remember to label your medicated items clearly and keep away from children at all times. These dishes are designed to be low-dose, but as with all edibles, start with a single serving and wait 30-60 minutes for full effects before you have a second.

Grilled Corn with Cannabis-Infused Chili-Lime Butter

Serves 4

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Ingredients

  • 4 ears of corn
  • 2 Tbsp Sous Weed cannabutter, room temperature
  • 2 Tbsp fresh lime juice
  • 1 Tbsp chopped cilantro
  • 1/3 cup crumbled cotija cheese (a hard, cow’s milk cheese)
  • 1/2 tsp chili powder
  • Salt to taste

Directions

  1. Peel corn husks back and remove the silk. Pull the husks back over the kernels and soak corn in a large bowl of water with 1 Tbsp salt for 10 minutes. 
  2. Preheat outdoor grill and oil the grate. 
  3. Remove corn from water and place on grill. Rotate every 5 minutes until the kernels are tender, about 20 minutes total. 
  4. Remove from heat and peel back the husks. Brush with canna-butter, sprinkle with chopped cilantro, a squeeze of lime, crumbled cotija cheese, a dash of chili powder and salt.
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Author: Monica Lo

Monica LoMonica Lo is an activist and photographer working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor at Stock Pot Images and Menu Stories. Monica shot the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. Monica also has photography published in Ganja Yoga by Dee Dussault and Harper Collins.

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