Mexican Street corn is the perfect balance between sweet, salty, spicy, and tangy that leaves your mouth watering for more with each succulent bite. Sweet corn is typically harvested between August-October so later summer/fall is the best time to enjoy this tasty treat!
This recipe is super fast, easy, and convenient for one to a crowd. The infusion is simply canna-butter on grilled corn so you can dose it to your preference and easily adjust it based on preference for multiple servings.
Strain Pairing:
There are plenty of strains that have a citrusy taste and aroma that would compliment this succulent stoner snack super well. For example, Chernobyl or Lime Skunk have delight citrus, lime, and pine notes. These strains are also both high in terpinolene which is known to have both euphoric and relaxing effects with antioxidative and antibacterial properties.
Cannabis Ingredients:
- 2 tbsp canna-butter (1/2 tbsp each)
Ingredients:
- 4 grilled sweet corn
- Olive oil
- 4 tbsp crema mexicana or sour cream
- 1/3 cup crumbled cotija cheese
- 1 tsp Tajin or chili powder
- Lime wedges
- 2-3 tbsp fresh cilantro , chopped
Recipe:
- Grill the corn on high heat with oil or butter
- Take off the heat and coat the grilled corn with canna-butter. Next cover the corn with crema, and sprinkle on the cotija, tajin, and cilantro.
- Serve with a fresh lime wedge and enjoy!