Cannabis-Infused Mexican Street Corn

Photo by Ashley Glazer

Mexican street corn, or elote, is one of those foods that just hits all the right notes—smoky, creamy, tangy, spicy, and cheesy all at once. But what if we made it even better? 

Enter Cannabis-Infused Mexican Street Corn, a next-level twist on the classic that brings big

flavor and a mellow buzz in every bite.

This grilled corn masterpiece is slathered in a tangy, creamy sauce infused with cannabis then finished with crumbly cotija cheese, fresh lime, and a dusting of chili powder for a perfectly balanced, highly enjoyable summer snack.

Before we fire up the grill, let’s talk science—because this isn’t just a delicious recipe, it’s functional food magic.

Why This is More Than Just a Snack

Corn isn’t just delicious—it’s packed with fiber, antioxidants, and B vitamins. According to the Journal of Agricultural and Food Chemistry, corn contains lutein and zeaxanthin, two powerful antioxidants that support eye health and fight inflammation.

Garlic and lime aren’t just here for flavor—they bring serious health benefits, too. Research from the Journal of Nutrition shows that garlic contains allicin, a compound with antimicrobial and heart-healthy properties, while lime is loaded with vitamin C, which helps support the immune system.

THC and CBD are fat-soluble, meaning they need to be paired with a healthy fat source to be properly absorbed. That’s why cannabis-infused mayonnaise is the perfect way to infuse flavor while delivering a slow-releasing, feel-good edible experience.

Cannabis-Infused Mexican Street Corn Recipe

Ingredients (Serves 4-6)

For the Corn:

4 ears fresh corn, husked

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

For the Infused Sauce:

¼ cup mayonnaise

¼ cup sour cream (or Greek yogurt for a tangier kick!)

1 tbsp cannabis-infused olive oil (adjust dosage based on potency!)

1 clove garlic, minced

1 tsp lime juice

½ tsp smoked paprika

½ tsp chili powder

For Topping:

¼ cup cotija cheese, crumbled (or feta as a substitute)

½ tsp Tajín or extra chili powder

1 tbsp fresh cilantro, chopped

Extra lime wedges, for serving

Instructions

1. Grill the Corn

Preheat your grill (or stovetop grill pan) to medium-high heat.

Brush corn with olive oil, then sprinkle with salt and pepper.

Grill for 10-12 minutes, turning occasionally, until the kernels are

charred and smoky.

2. Make the Infused Sauce

In a bowl, whisk together mayonnaise, sour cream, cannabis-infused

olive oil, garlic, lime juice, smoked paprika, and chili powder.

Stir until smooth and creamy.

3. Slather & Sprinkle

While the corn is still warm, brush or spoon the infused sauce

generously over each cob.

Sprinkle with crumbled cotija cheese, Tajín (or chili powder), and

fresh cilantro.

4. Serve & Enjoy

Serve immediately with extra lime wedges for squeezing over the top.

Enjoy the ultimate balance of smoky, creamy, spicy, and infused goodness!

Dosing Tips: Infusion Done Right

Since this recipe uses cannabis-infused olive oil in the mayo sauce, here’s how to dose properly.

If your infused olive oil contains 10mg THC per tablespoon, and you use 1 tablespoon in the sauce, the total batch contains 10mg THC.

If you make 4 servings, each will contain about 2.5mg THC—a gentle, beginner-friendly dose. Want a stronger effect? Increase the infused oil slightly, but always stir well to distribute cannabinoids evenly!

This Cannabis-Infused Mexican Street Corn is bold, cheesy, smoky, and packed with an herbaceous, citrusy punch—with a slow-releasing buzz that makes every bite even better.

Whether you’re grilling for a summer BBQ, making a next-level munchie snack, or just looking for a new way to enjoy edibles, this infused elote recipe is guaranteed to be a hit.