Smoked Jalapeno Creamed Corn
Savor the smoky richness of this Jalapeno Smoked Creamed Corn. Serve up at your next backyard barbecue and enjoy!
Smoked Jalapeno Creamed Corn
PS Seasoning
6-Apr
30 minutes
2 hours
American
Vegetables
Savor the smoky richness of this Jalapeno Smoked Creamed Corn. Serve up at your next backyard barbecue and enjoy!
Ingredients
6 Ear – Corn
2 – Jalapenos
2 T – Butter
1 ½ C – Cheddar Cheese, shredded
3 T – Elote Loco
1 C – Heavy Cream
Slurry to thicken
Cotija Cheese and Chopped Cilantro for garnish
Directions
- Preheat smoker to 225 degrees.
- 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.
- Place the corn in an aluminum ½ pan.
- ½ and then cor the jalapenos. Cut into a small dice and add to the pan with the corn.
- Place the corn on the smoker and cook for 1 ½ to 2 hours until the corn starts to brown slightly.
- 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.
- Stir constantly while the cheese melts.
- Season generously with Elote Loco.
- Mix 2 TB of corn starch with cold water to make a slurry and stir until well combined.
- Add the slurry to the corn to thicken.
- Plate the creamed corn as you like and then top with a garnish of crumbled cotija cheese and chopped cilantro.
