Infused Elotes de Mota
- 6 ears sweet corn in the husk
- 2 tablespoons cannabutter, melted
- ¾ cup mayonnaise, divided use
- ⅓ cup queso cotija, finely crumbled
- 1 tablespoon powdered chili de arbol
Trim the base and top of each ear, and peel back a few of the leaves but do not expose kernels. Soak in cold water for 30 minutes, then drain.
Meanwhile, preheat a grill.
Grill unpeeled corn over medium-hot heat, turning frequently until outer leaves are blackened, 15 to 20 minutes. Remove from heat. When the ears are cool enough to handle, peel off husks and remove silk.
Brush peeled corn with ½ cup mayonnaise along with the cannabutter, return to grill and brown, about 5 minutes. Spread each ear with remaining mayonnaise, roll in cheese, and sprinkle with powdered chili de arbol. Makes 6 servings, each about 15 mg THC using a 20 percent THC strain.Recipe by Chef Jonathan Zaragoza Birrieria Zaragoza, Chicago Buy Kitchen Toke magazine >>