4 ears of corn
4 tablespoons butter
1 tablespoon cannabis-infused butter
1/2 cup Cotija cheese
- Remove corn from husks and strip away remaining silk.
- Lather corn evenly with infused and non-infused butter. Season well with salt and pepper. Squeeze lime juice directly onto the corn.
- Place corn on grill and cook for 15 minutes, turning frequently until grill marks are present on all sides.
- Sprinkle desired amount of Cotija cheese onto cooked corn. Rip up fresh leaves of basil and place on top of corn.