• For starters, you’ll want to grab a small mixing bowl. In it, toss your cannabis-infused butter, lime juice, lime zest, and cilantro, and mix them all together as best you can.
• And, after everything is fully infused with one another, shape that butter mixture into a “log” shape, and wrap that sucker in wax paper, before tossing it in the fridge for half an hour. You’ll know you can take it out when it’s nice and firm.
• Now, wrap every single ear of corn in some super-sturdy aluminum foil, to prepare them for the grill.

Grill the corn

• When you grill the corn, make sure it is done over “Medium” heat, and don’t forget to turn it every once in a while. But, in total, you should aim to grill the corn for about 15-20 minutes.
• As that cooks on the grill, you can remove your infused lime butter from the fridge, and cut it into portions for each ear of corn.
• When your corn is done, remove it from the grill, and unwrap it from the aluminum foil. Then, smother each one in your desired amount of infused cilantro-lime butter, and top each one off with a healthy sprinkling of Cotija cheese.
• And that’s it, party people.