Cannabis-Infused Mexican Street Corn Chicken Bowl (Made Easy)

Terpene Pairing & Strain Suggestions

Limonene – brightens lime and roasted corn
Caryophyllene – complements chili and smoked paprika
Myrcene – deepens the creamy richness

Choose strains with citrus, spicy, and earthy terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2: Cannabis-Infused Chili Lime Oil

Ingredients

½ cup avocado oil
Decarboxylated cannabis

Method

1. Heat oil over very low heat in a saucepan.
2. Add cannabis.
3. Maintain 160–180°F.
4. Infuse gently for 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Set infused oil aside.

Step 3: Chicken

Ingredients

1½ lbs chicken thighs (sliced)
1 tbsp cannabis-infused chili lime oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
1 tsp salt
½ tsp black pepper
juice of ½ lime

Method

1. Combine spices, lime juice, and infused oil.
2. Add chicken and mix well.
3. Heat skillet over medium-high heat.
4. Cook chicken 6–8 minutes until browned and cooked through.

Step 4: Street Corn Mix

Ingredients

2 cups roasted corn
¼ cup mayonnaise
¼ cup crumbled cotija cheese
½ tsp chili powder
juice of ½ lime
2 tbsp chopped cilantro

Method

1. Combine all ingredients in a bowl.
2. Mix until creamy and evenly coated.

Step 5: Assemble Bowl

Ingredients

2 cups cooked cilantro lime rice
½ cup diced avocado
½ cup diced tomato
½ cup shredded lettuce
extra cotija cheese

Method

1. Add rice to serving bowls.
2. Top with chicken.
3. Add street corn mixture.
4. Add avocado, tomato, and lettuce.
5. Finish with extra cotija cheese and cilantro.