Smoked Jalapeno Cheddar Creamed Corn
1:30 - Prep 0:30 / Cook 1:00
Beginner
This Smoked Jalapeno Cheddar Creamed Corn is not your Grandma’s creamed corn, but it just might be a new family favorite. It’s a rich, comforting side dish that’s a great addition to your dinner menu. Up your side dish game with this sweet, smoky creamed corn, infused with diced jalapeno and tangy Cheddar cheese.
6 Servings
Ingredients
Creamed Corn
- 8 ears corn, husked
- 1/4 cup unsalted butter
- 2 jalapeño peppers, cored and finely diced
- 2/3 cup heavy cream
- 4 ounces shredded Cheddar cheese
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 apple wood chunks
Preparation
List
Steps
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1.
Preheat your smoker to 275°F. Toss a couple wood chunks on top of hot coals.
2.
In a large bowl, use a sharp knife to cut the kernels from the cob. Then scrape the cobs with the dull side of the blade to extract the milky liquid.
3.
Melt the butter in a large skillet, add jalapeño peppers and cook over medium-high heat for 5 minutes.
4.
Add the corn and cook for another 10 minutes.
5.
Stir in the heavy cream, Cheddar cheese, sugar, salt and pepper. Simmer for a few minutes to melt the cheese completely.
6.
Place the skillet in your smoker. Cook for 1 hour, stirring occasionally.
7.
Remove the corn from your smoker and serve as a spicy side dish with your Smoked Beef Brisket with Texas Rub.
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