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Here's How To Make Cannabis-Infused Corn On The Cob This Weekend

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It's Fourth of July weekend, and you know what that means: Time to fire up that grill. But why not take your basic BBQ to the next level with a few cannabis-infused dishes?

Roasted corn with cannabutter is a super easy, super tasty side dish for summer grilling. The strength of the cannabutter is determined ahead of time by the strength of the strain or shake (leftover leaves). You'll lose a bit of the butter when it melts off, so in the end this dish should give you a lightly lifted experience.

WeedHorn 

Ingredients • 4 Ears of summer corn • Canola oil, for grates • 2 Tbsp Canna-Butter, cut into 4 pats • Coarse sea salt and ground pepper • Green onions to garnish, optional • Chili powder to garnish, optional

Directions 1. Peel back corn husks, leaving them attached at the base of the ear. Remove and discard the stringy silk and pull husks back over the corn. 2. Preheat grill to high and lightly oil the grates. 3. Place corn on grill. Cover and cook, turning occasionally, with tongs, until husks are slightly charred and corn is tender, about 15 to 20 minutes. 4. Remove ears from grill. Holding the bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with canna-butter. 5. Season corn with salt, pepper, and chili powder and garnish with chopped green onions. Serve.

Happy feasting!