Cannabis Street Corn

Cannabis Infused Mexican Street Corn

The first time I had Mexican Street Corn I fell in love, and nothing is better that combining Cannabis with one of my favorite things to eat! This easy and amazing dish goes with just about anything, and will be a big hit. Packed with lime, cilantro, and delicious Queso Fresco Cheese, everyone will be coming back for seconds with this tasty dish.

Cannabis Infused Mexican Street Corn

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Recipe by Chelsie Miles Course: mexicanDifficulty: Easy
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  • 6 tablespoons cannabutter

  • 5 ears of cooked corn on the cob

  • 3 tablespoons cilantro

  • 1/2 cup queso fresco cheese

  • 1 lime juice and zest

  • 4 green onions, sliced thin

  • 1/2 cup mayonnaise

  • 1/4 teaspoon chili powder, divided


  • After cooking the corn, remove the corn off the cobs then set aside.
  • In a sauce pan over medium heat add 4 tbsp cannabutter and melt. Add the corn, lime juice and zest, and green onions. Cook for 5 minutes.
  • Add in the mayonnaise, and mix until combined. Add in the queso fresco cheese, cilantro, and half of the chili powder. Mix well and cook for another 5 minutes.
  • Remove from heat, and add the remaining cannabutter and mix well until it is totally melted.
  • Before serving add the reaming chili powder and additional cilantro if desired. Enjoy!

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