4 ears of corn

4 tablespoons butter

1 tablespoon cannabis-infused butter

Kosher salt


2 limes

1/2 cup Cotija cheese

Fresh basil



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