Recipe for Marijuana Elote en Vaso (Corn in a Glass) – Mexican Style Street Corn 

By  Cheri Sicard

 February 17, 2020

A popular street food in Mexico, this easy to make dish is crunchy, spicy, zesty, sweet, and salty, all at the same time. You might have tried Mexican Style corn on the cob before, well Elote en Vaso uses all the same ingredients just served in a glass instead, making it easier and neater to eat.  And easier to medicate.

Of course, the street vendors don’t make Elote en Vaso with cannabis butter, but you can at home.  In fact, even without the cannabis added, I prefer this dish made at home where I can use real butter as the street vendors always use cheaper margarine.  So made at home the flavor is even better!

Feel free to play with the proportions of ingredients to find a flavor mix you like.  If you can’t find Mexican Cotija cheese, grated Parmesan makes a good substitute.

This dish makes a great way to use  your marijuana butter. Check out my Making Marijuana Butter tutorial for directions on how to make it.

More on Mexico

I was inspired to create this recipe after enjoying the street food near my part-time home in Ensenada, Baja, California, Mexico.  Learn more about this fascinating area in the article I wrote about during an exploratory visit.

A note about the Dosing on this recipe!

This recipe will have about 20 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter.  To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or better yet, use my handy dosage calculator tools that do all the math for you (see below).

Cheri's Dosage Calculators

Perfect dosing every time, even when not cooking with lab tested weed.  Easy to use!

ONLY $5.00

marijuana infused elote en vaso

Marijuana Elote en Vaso - Mexican Style Street Food Corn

Cheri Sicard
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 ears sweet corn
  • 1 tablespoon cannabis infused butter
  • 6 tablespoons butter
  • 1/3 cup lime juice fresh
  • 1/3 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 cup cilantro chopped
  • 3/4 cup Cotija cheese

    crumbled, see note above


  • 1 teaspoon hot sauce more or less to taste
  • lime wedges for garnish

Instructions
 

  • Remove corn from cobs and place in a saucepan with enough water to cover. Bring to a boil over high heat, lower the heat to a simmer, and cook for about 3 minutes. 
Drain.
  • Mix hot corn with remaining ingredients and stir well to combine. Divide between 4 serving glasses and garnish with additional lime wedges. Serve hot.

Notes

Making Marijuana Butter

This tutorial will teach you to make the marijuana butter used in this recipe.

Edibles Dosing:

This dose is only a suggestion.  Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.  To learn how to PRECISELY dose this and other recipes, take my FREE online dosing class (takes just 10 minutes).
marijuana infused elote en vaso

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