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Baker’s Dozen with Danny P. – Make Some “Maized and Confused Canadian Elot-eh”

As harvest season begins picking up, Chef Danny P. takes advantage of the growing abundance of Canadian corn in this dish he’s dubbed “Maized and Confused Canadian Elot-eh”… which pairs will with fellow Mexican crop, Trainwreck.



Maize, the food of the gods to the peoples of zmeso-America, was historically a major part the culture. Thought the be one of the three foods to complete a meal and used in many different dishes in different applications, the use and agriculture surrounding the crop quickly spread around the world. From the Greeks and grilled corn, to creamed corn (which someone likes?) to the infamous elotes dish. A Mexican street dish that, over the years, has been perfected by restaurants in gentrified areas run by Caucasians loosely using the word “gringo”.

As harvest season begins picking up, Canada begins to flex its maize muscle and markets become packed wall-to-wall with the sweet yellow spire that has become the staple to millions. I’ve decided once again to showcase the variety of culinary treasures Ontario has to offer, and to dust off my Caucasian-gringo skills, by pairing local ingredients to this dish. While typically topped with cojita cheese, I’ve used Canadian feta, an equally salty and crumbly (and delicious) substitute that helps give the fitting name; elot-eh.

This is a photo of “Maized and Confused Canadian Elot-eh”. You’re welcome.


I know you all have been trying to keep your BBQs out for as long as you can, so here’s one more excuse to keep ‘em hot.

Fan of corn? We thought so. We are too. Oh, and here’s our Baker’s Dozen playlist!



-4 ears of Corn, unshucked
-2 tbsp Cannabutter
-1 lime, half cut into wedges and half juiced
-¼ cup Sour Cream
-1 tsp finely chopped Garlic
-½ cup crumbled Cojita or Feta Cheese
-½ tsp Ancho Powder or Chili Powder


Trainwreck. A fellow Mexican crop, this mind melting sativa keeps flavors fresh with notes of citrus and pine. Get more information via here.



Step 1: On a hot grill, place ears of corn and cover. Rotating to char on all sides. This should take about 8 minutes. The corn kernels will feel tender when cooked.

Step 2: While corn is cooking, slowly melt cannabutter in a pan with the juice of a lime half and keep warm.

Step 3: In a small bowl combine sour cream and garlic set aside.

Step 4: Before serving, shuck corn by pulling back the charred husks from the tip of the corn. Be careful as this inside will be steamy!


Step 5: To serve, roll corn in melted butter and place on a plate. Drizzle remaining butter and sour cream on top and finish by garnishing with sour cream, cheese, and chili powder.

There’s no escaping the power of Soundgarden’s “Rusty Cage”.

Suggested Baker’s Dozen “Belgian Endive Bowl” Playlist:

01. Sweet-“Stairway to the Stars”
02. Manfred Mann- “The Mighty Quinn”
03. Candlebox- “Don’t You”
04. Soundgarden- “Rusty Cage”
05. Toke- “Blackened”
06. YOB- “Ablaze”
07. Hawkwind- “Silver Machine”
08. Foghat -“Fool for the City”
09. Alastor- “Slave to the Grave”
10. Bongripper- “D”
11. Jefferson Airplane- “Somebody to Love, Live,12. Fatal Flowers- “Billy”
13. Jackson Browne- “Take it Easy”



Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.


An Introduction: Butter and Oils and Why We Use Them (The Boring Stuff)
Baker’s Dozen with Danny P. – The “Ritchie Blackmore” Spiced Walnut Brownie