Smoked Jalapeno Creamed Corn

Directions

1. Preheat smoker to 225 degrees.
2. Shuck the corn. Stand the corn up and use a knife to cut off the kernels, working from top to bottom and roataing the corn after each cut to get as much yield as possible.
3. Place the corn in an aluminum ½ pan.
4. ½ and then cor the jalapenos. Cut into a small dice and add to the pan with the corn.
5. Place the corn on the smoker and cook for 1 ½ to 2 hours until the corn starts to brown slightly.
6. Add 2 TB of butter to a large skillet and then add the corn and jalapeno mix. As soon as you hear the sizzle add the cheese and heavy cream.
7. Stir constantly while the cheese melts.
8. Season generously with Elote Loco.
9. Mix 2 TB of corn starch with cold water to make a slurry and stir until well combined.
10. Add the slurry to the corn to thicken.
11. Plate the creamed corn as you like and then top with a garnish of crumbled cotija cheese and chopped cilantro.