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!
Marijuana Elote en Vaso - Mexican Style Street Food Corn
- 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
- 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.