Weed Infused Elotes Nachos

One of my favorite Mexican street foods are Elotes.  What’s not to love about them?  Corn, cheese, crema, all the most delicious things.  But the worst part about them is how dang messy they are to eat… but problem solved!  Turning the classic elote into nachos gives you all the same flavors, but in a way easier form to eat!  To push these nachos to the ultimate limit, I also made them weed infused- making them any weed / food enthusiasts dream.

DISCLAIMER 1: These nachos can OF COURSE be made not weed infused.  Simply just leave the weed oil out of the queso entirely (no need to replace it with non weed infused oil), and swap out the weed infused oil for the corn, for normal coconut oil.  Super easy!

DISCLAIMER 2: If you have not eaten marijuana infused edibles of any kind before, please proceed with caution.  Eat a small amount at first and give yourself at minimum 2 hours to see how they affect you before consuming more.  Theres never been any documented deaths from marijuana, but eating too much of these can make you feel too high very quick, so just be careful if you’re a newbie!

You can find the recipe to my Weed Infused Coconut Oil by clicking here.  Based off my recipe, these nachos would be anywhere from 300-500mg THC for the entire tray (which realistically would be hard to eat alone), depending on the strength of weed you use to make the oil itself.  

I partnered up with Milk & Eggs to bring you this amazing recipe.  You can order close to every ingredient needed here (Milk & Eggs does not carry weed infused oil, you’d need to provide that on your own.  Every other ingredient besides the spices / salt though, you can get through them!), and have them delivered straight to your door!  Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door!  Heres a little more about this amazing company.

*Also make sure to check out my promo code for you guys at the end of this post!

Their produce goes fresh from farms to you. Fresher foods = better health!  Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers.  You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries!  They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!

Like really, who doesn’t want amazing vegan foods delivered right to their door?  Especially when you can make yummy recipes like this using their products!  Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!).  Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door!  And you can check them out at www.milkandeggs.com.

So let’s get started, shall we?! First off, let’s make the queso since this is the most time consuming out of everything.  For the base of our queso we’re going to be using the Kite Hill Jalapeño Cream Cheese.  It’s a base of almonds, has an amazing tang, and the roasted jalapeños throughout it make it perfect for a spicy queso.  Add your cream cheese, cumin, weed infused coconut oil, cumin, pickled jalapeño brine (this you can adjust to your liking, I like quite a lot), salt, & almond milk to a pot.  It’s very important to whisk continuously over medium heat until the cream cheese is dissolved & everything is emulsified, so that the queso doesn’t break shortly after you’d stop whisking.

I like to start out with just enough almond milk to get the cream cheese to melt smoothly, and then increase from there to my desired thickness.  I usually end up adding about 3-3 1/2 cups of milk total, but I like a slightly thinner queso, not something super thick.  Once your queso is ready to go, set it to the side over low heat until you’re ready to assemble your nachos.

I like using fresh corn & charring it myself for this recipe, but you can easily buy frozen fire roasted or sweet corn if you can’t find fresh corn.  Shuck your corn, and with the kernels still on the cob, add it directly on your stove top over an open gas flame.  This will char the corn, giving it a nice smoky flavor.  Char over medium heat for about 30 seconds per side until the kernels just start to blacken.  Allow to cool for a few minutes, cut off the cob, and then add to a pan with your weed infused oil, cumin, paprika, and salt.  Cook until heated through & then set aside.

Once you have your queso & corn ready, you’re ready to assemble!  On a large tray, spread out your corn tortilla chips.  Any kind will do, but I like the variety that has some lime on them- it adds a really nice flavor overall.  Top generously with your queso, sprinkle over your corn, and then top with smoked paprika, vegan parmesan cheese (I used Go Veggie’s brand), lime juice, cilantro, and thinly sliced serranos for some heat (you can also used pickled jalapeños if you’d like instead).  Now you’re ready to dig in!  I know it’s hard to not eat the whole tray,  but if you feel like you will, you can just use less weed infused oil so that the dosage is lower, or you can just leave it out entirely!

This recipe is a super minimal effort meal, with maximum flavor results.  I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!

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Weed Infused Elotes Nachos

These Weed Infused Elotes Nachos are a weed lovers dream.  Corn Chips, Roasted Jalapeño Queso, Fire Roasted Corn, Smoked Paprika, Serrano Peppers, Vegan Parmesan, & Cilantro turn your favorite Mexican street food into delicious nachos. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Chef Brianna Gallo of PLVNT

Ingredients

Queso

• 3 tbsp weed infused coconut oil *can omit if you want to make these not weed infused
• 2 containers Kite Hill Jalapeño Cream Cheese
• 2-3 1/2 cups regular unsweetened almond milk *depending how thick you like it, start with less & add more
• 1 tsp ground cumin
• 2 tbsp pickled jalapeño brine
• 1/2 tbsp pink Himalayan salt

Corn

• 2 cups fresh corn (cut off the cob) *can use frozen if you can't find fresh
• 1 tbsp weed infused coconut oil *can use plain coconut oil if you want to make it not weed infused
• 1 tsp pink Himalayan salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika

Toppings

• 1/4 cup vegan parmesan cheese
• 1-2 tbsp smoked paprika
• fresh cilantro
• thinly sliced Serrano peppers
• 1 juiced lime

Instructions

Queso

1. Add all of your ingredients to a pot (starting with less milk & increasing as the cream cheese melts down to your desired thickness).  

2. Whisk consistently the whole time to emulsify the queso.  

3. I usually end up adding 3 cups of unsweetened regular almond milk in total for my desired thickness.  It's not super thick, but also not incredibly thin.  You want to add at least enough milk for the cream cheese to be able to properly melt though. 

Corn

1. If you're working with fresh corn, before cutting it off the cob, turn on your gas burners and place your shucked corn directly onto the flame.  Once it starts to slightly blacken, turn the corn & keep rotating until its finished on all sides.  You don't want to totally burn it, but you want a little char. Once slightly cooled, cut the kernels off the cob.

   *If you're using frozen corn, just buy frozen fire roasted corn instead of regular corn.  If you cannot find this, regular corn will do just fine.  

2. Add your corn to a skillet with your oil & spices, and cook just until warm, then set aside. 

Assembly

1. Lay down your base of corn chips first, any kind you like will work, but ones that have some lime on them are nice.  

2. Generously add your queso until all of the chips are covered.  I always add some queso in a bowl on the side as well. 

3. Top with your corn, smoked paprika, vegan parmesan, Serrano peppers, cilantro, and a big squeeze of lime.  Then dig in!