Street-corn season meets edible season. This cannabis-infused elote dip takes everything you love about Mexican street corn — charred sweetness, tangy cotija, a hit of chili and lime — and turns it into a scoopable party dip. No grill required, and no guesswork on dosing if you follow the notes below.
Ingredients (makes about 8 servings)
- 4 cups corn kernels (fresh, frozen, or canned), charred in a hot skillet or under the broiler
- 1/2 cup canna-mayo (recipe below) — or 1/2 cup regular mayo whisked with 2 tbsp measured-dose canna-oil
- 1/4 cup Mexican crema or sour cream
- 1 cup crumbled cotija cheese, plus more for topping
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder or Tajín, plus more for topping
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/2 tsp smoked paprika
- Salt, to taste
- Tortilla chips, for serving
Canna-mayo
Whisk 1 cup mayonnaise with 2 tbsp of a dispensary-purchased (or homemade) cannabis-infused neutral oil that has a clearly labeled potency. Whisk until fully combined and smooth. Using a pre-dosed infused oil is the easiest way to keep the math simple.
Instructions
- Char the corn in a dry, hot skillet or under the broiler until it picks up light blackened spots, about 8–10 minutes, stirring occasionally.
- Make the canna-mayo by whisking the mayo and canna-oil together until smooth.
- In a bowl, combine the charred corn, canna-mayo, crema, cotija, cilantro, chili powder, garlic, lime juice, and smoked paprika.
- Season with salt to taste. Chill for 30 minutes to let the flavors meld, or serve immediately while warm.
- Top with extra cotija, a dusting of chili powder, and a few cilantro leaves. Serve with tortilla chips.
Dosing & safety notes
Start low and go slow. Use a canna-oil or tincture with a clearly printed potency so you can calculate milligrams per serving — this recipe makes roughly 8 servings. If you’re new to edibles, aim for 2.5–5mg THC per serving and wait at least 90 minutes before considering more, since effects can take 30–90 minutes (sometimes longer on a full stomach) to kick in. Label the dip clearly and store it in the refrigerator, away from children and pets, for up to 3–4 days. Always follow your local and state cannabis laws.
This recipe is for informational purposes only and is not medical advice. Effects vary by person, tolerance, and product potency.
Key takeaways
- Elote dip comes together in under 20 minutes using charred corn, cotija, and canna-mayo.
- Use a canna-oil or infused mayo with known, labeled potency for predictable dosing.
- Start with 2.5–5mg THC per serving and wait at least 90 minutes before having more.
- Store labeled and out of reach of kids and pets; eat within 3–4 days.
FAQ
How much canna-oil should I use for elote dip?
Start with a canna-oil or tincture that has a labeled potency, then divide the total milligrams by the number of servings (about 8 for this recipe). If you’re new to edibles, aim for 2.5–5mg THC per serving.
Can I make this dip without dairy?
Yes — swap in a vegan mayo, a plant-based sour cream alternative, and a dairy-free cotija substitute for a fully plant-based version.
How long does infused elote dip last in the fridge?
Store it in an airtight container for up to 3–4 days. Keep it clearly labeled and out of reach of children and pets.
Can I use grilled corn instead of charring it in a pan?
Absolutely — corn grilled on the cob and cut off adds extra smoky flavor and works great here.
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