Elevated elote

Mexican elote is one of the best and most delicious ways to serve corn. Whether you’re looking for a good side dish, a fantastic finger food snack, or a spicy and colourful main dish, elote fits the bill.

What is elote?

This classic Mexican street food is charred and bathed in a mixture of spices, garlic, chilli, and smothered in a creamy cotija cheese sauce. Some people choose to dress them up with a dollop of sour cream, a splash of soy sauce, or some other topping of choice, but typically, these tasty morsels are enjoyed as is. Plain, fresh, and hot off the grill.

A delicious elote recipe

Grilling sweet cobs of corn directly on top of hot coal works to bring out the nutty flavours that are so often associated with this traditional Mexican street food. A combination of spice, mayonnaise, garlic, cilantro, salt, and a splash of lime juice gives the cobs a tart and creamy taste that cannot be beaten. This particular recipe is cannabis-infused to elevate the experience in a whole new way that will satisfy the munchies and leave you high for hours, so be sure to enjoy these babies in moderation and when you don’t have anything else to do.

Preparation time: 30 minutes

Cooking time: 15 minutes

Calories: 220

Servings: 8

Ingredients

• 8 ears shucked corn
• 1 cup finely crumbled Cotija cheese (or feta cheese) plus more for serving
• 2 limes cut into wedges
• 2 minced garlic cloves
• ½ cup cannabis-infused mayonnaise (find the recipe here)
• ½ cup sour cream
• ½ cup diced cilantro leaves
• 1 teaspoon ancho

Tools

• BBQ cleaning brush
• Large mixing bowl
• Wooden spoon
• Sauce brush

Instructions

1. It’s time to spark up a charcoal barbeque or chimney to get the high heat going. Put the crate in place, and after a few moments, scrape any residue clean.

2. In a large mixing bowl, combine the cheese, sour cream, cilantro, ancho, and minced garlic.

3. Grill the cobs of corn, occasionally rotating for even charring for approximately 8 minutes.

4. Once the corn is expertly charred, it’s time to dip each one into the bowl of cheese, using a large spoon or sauce brush to apply a thick layer of the sauce. Ensure that all edges are evenly coated.

5. Grab a pinch of extra cheese and sprinkle it evenly over a cob of corn. Repeat until all of the cobs are coated.

6. Serve these elotes with a single lime wedge while they’re piping hot for the best flavour.

Serving and storage tips

Elote is meant to be served hot, fresh off the grill, and if you’re looking for a different taste, it’s not hard to dress them up with some extra cheese, sour cream, salt and pepper, or even spicy peppers. Unfortunately, they should not be stored in the fridge, as the coating will fall off, and they’ll be really hard to reheat evenly. However, if you’re looking to cut down on your prep time in advance of a big dinner, then it is possible to shave a few minutes off by charring the cobs and then leaving them to sit in the fridge until you’re ready to toss them back onto the grill for long enough to get hot, before applying the final spicy layer.

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