Herb Seidel’s grilled corn smothered in cannabis-spice butter, always a hit at summer parties, is a treat all by itself. Because it’s wrapped in foil, the corn is easy to prepare and serve at large gatherings. But with a full half-cup of cannabis-infused butter, it’s potent—and your guests should take it slow. You might end up with leftovers, and you won’t want to waste all that buttery corn and cannabis goodness.
We combined a couple ears of Herb’s leftover corn with zucchini, peppers, and cotija cheese to make a side dish that works alongside breakfast eggs, dinnertime tacos, or on its own for lunch. To re-up the dosage, because the cannabis corn gets diluted by the rest of the salad ingredients, you could use cannabis-infused olive oil in the salad dressing. We found the salad just right for lunch without it.
olive oil for grill
2 tablespoons cannabis-infused or non-infused extra-virgin olive oil
1 large red bell pepper
One 5”-long zucchini, sliced lengthwise
2 ears grilled corn on the cob
½ cup red onion, chopped
½ cup cilantro, chopped
1 serrano chili pepper, seeded and minced
1 teaspoon ground cumin
1⁄4 cup cotija cheese
2 tablespoons lime juice
salt, to taste
freshly ground pepper, to taste
- Preheat grill for high heat and brush with oil.
- Rub bell pepper and zucchini with infused or non- infused oil. Place pepper on grill and heat until skin has blistered, about 20 minutes.
- During last 5 minutes of cooking, grill zucchini for about 2 minutes on each side.
- Remove pepper’s blistered skin, seeds, and stem. Chop into small pieces.
- Chop zucchini into small pieces.
- Remove corn kernels from cobs using a sharp knife and long downward strokes.
- In a large bowl, combine corn, bell pepper, zucchini, onion, cilantro, and chili pepper.
- Add cumin, 1⁄2 tablespoon oil, lime, and cotija. Mix gently.
- Transfer to serving bowl and serve.
Smokin’ Grilled Corn
olive oil for grilling
1 tablespoon chili powder
1/8 teaspoon dried oregano
cayenne pepper, to taste
garlic powder, to taste
1 pinch onion powder
salt, to taste
pepper to taste
½ cup cannabis-infused butter, softened
4 ears corn, husked and cleaned
- Preheat grill for high heat and rub with oil.
- In a medium bowl, mix together chili powder, oregano, cayenne, garlic powder, salt and pepper. Blend in butter.
- Apply mixture to each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito and twist ends to close.
- Place wrapped corn on a preheated, oiled grill and cook 20-30 minutes, until tender when poked with a fork. Turn occasionally. Remove and let cool.
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