Charred Corn Salad with Infused Lime Dressing
A cookout salad with the Canabee sequencing rule built in: char the corn as hard as you like, because the cannabis lives entirely in the no-heat lime dressing. Whisk it smooth, dress by the spoonful, and the per-serving milligrams stay exactly where you set them.
By Canabee Kitchen
Photo by Prasad SN on Unsplash
Ingredients
Makes 6 servings, about 18 mg THC in the whole batch
Instructions
- 1
Char the corn
Grill or sear the ears in a screaming-hot cast iron until blistered in spots, about 10 to 12 minutes. Nothing infused is anywhere near this heat.
12 min - 2
Cut
Cool slightly, then slice the kernels off into a wide bowl and add tomatoes, onion, feta, and herbs.
- 3
Whisk the dressing cold
Whisk the infused olive oil with lime juice, zest, honey, salt, and chili until emulsified. Whisk thoroughly — an even dressing is an even dose.
- 4
Dress by the spoonful
Pour the dressing over the salad a measured tablespoon at a time and toss well between additions, using all of it for the stated per-serving dose.
- 5
Serve honestly
Serve in six even portions and say what is in it. At a cookout, a small card next to the bowl does the job.
Tips from the kitchen
- Toss the salad well after every spoonful of dressing so no serving hoards the dose.
- Feeding a crowd with mixed preferences? Dress half the bowl plain and mark the infused half clearly.
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The technique and the math behind this recipe.
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