Photo by Danielle Finestone

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.

Savoury and just a little bit spicy, this roasted corn makes a lovely afternoon snack or vegetarian main. It’s also stellar alongside tacos, grilled meats and burgers.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

5 min
10 min


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.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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