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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



  • 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


  • 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


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



  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. 


  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. 


  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!