There’s no better way to celebrate Labor Day than spending some time outdoors with friends, family and good food. For many, grilling food outdoors is a staple during these warm months. If you’re a cannabis enthusiast looking to elevate your cookout, consider cooking with cannabis. Culture Magazine shares a few summer dishes featuring cannabis-infused goods to help you amp up your meals.
Remove corn from husks and strip away remaining silk.
Lather corn evenly with infused and non-infused butter. Season well with salt and pepper. Squeeze lime juice directly onto the corn.
Place corn on grill and cook for 15 minutes, turning frequently until grill marks are present on all sides.
Sprinkle desired amount of Cotija cheese onto cooked corn. Rip up fresh leaves of basil and place on top of corn.
1/4 cup soy sauce
1/8 cup olive oil
1/8 cup cannabis-infused olive oil
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon brown sugar
2 tablespoon lemon juice
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon black pepper
1 1/2 pounds sirloin steak
2 tablespoons cannabis-infused olive oil
1 red onion, cut into cubes
1 red bell pepper, cut into cubes
1 green bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
Salt and pepper
Skewer sticks (either wooden or metal)
Mix all the ingredients for meat marinade in a plastic bag. Cut sirloin steak into one-inch cubes, and place in marinade for at least 1 hour (or a maximum of five hours).
Alternate vegetables and meat as desired onto a skewer stick. Cover skewers evenly with infused olive oil, and season with salt and pepper. If there is reserved marinade, use it to cover the skewers as well.
On a high-heat grill, cook skewers for 10 minutes. Flip onto different sides throughout cook times.