The Communal Pantry
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The Communal Pantry
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Smoked Creamed Corn

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By barbecuebible.com

Savor the smoky sweetness of tender corn kernels bathed in a creamy, spiced sauce, enriched with melted cheese - a dreamy side perfect for backyard barbecues.

Side DishSmoker

Ingredients

  • 4 ears of Corn, shucked
  • 1 small Onion, peeled and quartered (leave the root end attached)
  • 4 tablespoons Butter
  • 1 Poblano Pepper, diced
  • 1 Jalapeno Pepper, diced
  • 1 1/2 tablespoons Flour
  • 1 1/2 cups Heavy Cream
  • 3 tablespoons Brown Sugar
  • 6 ounces Cheddar or Pepper Jack Cheese, grated

Instructions

  1. Brush the corn and onion with oil and season with salt and pepper. Smoke at 250 degrees for 30-60 minutes, until browned on all sides.
  2. Cut the corn kernels off the cob. Trim the root ends from the onion and finely dice. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Sauté the Poblano and Jalapeno until softened. Sprinkle the flour over the peppers and cook for 2 minutes, stirring constantly. Add the heavy cream and sugar, and stir to combine. Bring mixture to a boil. Stir in the onions and corn, reduce heat, and simmer for 5 minutes. Stir in the cheese. Season with salt and pepper to taste.