🌽 High Desert Elote Explosion

Total Time: 35 Mins Yield: 8 - 10 Elete Cups Suggested Dose: 2.5–5mg THC per serving for social events

🛒Ingredients

For the elote:

• 8 ears sweet corn, husks removed

• 2 tbsp butter

• ½ tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp salt

• Juice of 1 lime

Creamy sauce:

• ½ cup mayonnaise

• ½ cup Mexican crema (or sour cream)

• 1 cup crumbled cotija cheese

• 1 tbsp hot sauce (optional)

• 2 tbsp chopped cilantro

Infusion:

• ~.1g RSO or distillate (dose based on desired potency)

Toppings:

• Extra cotija cheese

• Tajín seasoning

• Chopped cilantro

• Lime wedges

• Optional: diced roasted green chile for a New Mexico twist

🧑‍🍳Instructions

1. Grill the corn

• Heat grill to medium-high.

• Brush corn lightly with butter.

• Grill 10–15 minutes, rotating occasionally, until slightly charred.

2. Cut the kernels

• Allow corn to cool slightly.

• Stand each cob upright and cut kernels off into a large bowl.

3. Make the infused sauce

• Warm the mayonnaise and crema mixture slightly (not hot).

• Stir in your measured RSO/distillate until fully dissolved and evenly incorporated.

• Add chili powder, paprika, garlic powder, hot sauce, and lime juice.

4. Build the cups

• Add warm corn to a large mixing bowl.

• Fold in infused sauce.

• Mix in cotija and cilantro.

• Portion into individual cups.

5. Finish like street corn
Top each cup with:

• Cotija

• Tajín

• Cilantro

• Squeeze of lime

• Roasted green chile if using

🌽 Pro stoner upgrades:

• Char the corn harder than you think you should. Get some dark blistered spots on the kernels. Those little smoky bites cut through the creaminess and make the sweet corn pop.

• Add roasted New Mexico green chile. Since you're in Albuquerque and work around cannabis culture, a roasted Hatch-style green chile addition can make this feel very local. Dice 1–2 roasted chiles and fold them in. Mild adds flavor, hot adds a slow-building heat.

• Brown your butter first. Instead of regular melted butter, cook it until it turns golden and nutty before brushing the corn. It adds a rich almost caramelized flavor.

• Mix cotija with a little shredded Oaxaca cheese. Cotija gives salty punch, Oaxaca gives that soft melty stretch.

• Add lime zest, not just juice. Stir zest from one lime into the sauce. You get a brighter citrus aroma without making the mixture watery.

• Add a crunchy topping layer. Right before serving, sprinkle one of these:

  • Crushed Hot Cheetos

  • Chili-lime tortilla strips

  • Toasted pepitas

  • Crushed Takis for chaos mode

• Use a two-seasoning finish:

  • Tajín for tangy chili flavor

  • A pinch of smoked chipotle powder for deeper heat

• Infuse a separate drizzle instead of the whole batch. Make the base recipe non-infused, then create a cannabis crema drizzle by mixing measured RSO/distillate into warm crema and zig-zagging it over designated cups. It makes dosing easier and gives guests options.

• Add a tiny amount of sweetness. About 1 teaspoon honey stirred into the sauce won't make it sweet, but it balances acid and spice.