Mexican Street Corn with Cannabis Crema
This is the kind of dish you’ll find on the streets of Mexico – kind of. The chipotle cannabis crema is our addition, a buzzy riff on the crema or mayonnaise served as garnish at classic elote stands.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
4 pcs corn on the cob
Canola oil for grilling
Chili powder, to taste
Salt, to taste
Chipotle cannabis crema, to preference
Cilantro, to taste
Lime wedges, for garnish
Heat grill to high. Remove corn from husks, brush with a touch of canola oil. Grill on all sides, until nicely charred.
Season with chili powder and salt. Arrange on the serving plate, squeeze desired amount of crema onto corn. Garnish with cilantro leaves and lime wedges.