Swordfish has a thick and sturdy flesh that makes it perfect for grilling - and it's ready in 10 minutes.
Smoked Cream Corn – a delicious barbecued side dish
Smoked Cream Corn shines a spotlight onto a beloved BBQ side dish, transforming it to a main event.
Cream corn is one of the dishes I’m most excited to see offered at a BBQ joint. I’m not too proud to tell you I’ve eaten it by the pint before… The sweetness of the corn somehow cuts through the smoke. Though in many cases, there’s so much sugar in the mix it’s arguably closer to being a dessert than a side.
But what if you put the smoke IN the dish? Now you’re talking. Smoked corn is mild but earthy, and the flavor pairs perfectly with grilled meats or even as a taco topping. As with so many great dishes, this one gets better with time – considering doubling the recipe to enjoy the leftovers.
Scratch-Made Smoked Cream Corn
- 4 large ears of fresh corn
- 3/4 cup cream
- 2 teaspoons sugar
- 2 teaspoons pepper
- 2 tablespoons butter
- 1/4 cup water
- 2 teaspoons flour
- Strip the corn cobs of husks and silks, then use a knife to cut off the kernels. Place the kernels into a foil pan, and use the back of the knife to run along the corn cob and squeeze out any remaining 'corn milk' into the same pan. Season corn well with salt.
- Place the pan of corn into a smoker (or a grill set up for smoking), that is running between 250-275f. Smoke the corn for 2 hours, until the top kernels begin to take on slight color.
- Add cream, sugar and pepper to the kernels. If desired, add more salt, too. In a large skillet over medium, melt the butter, then add the corn mixture. Stir to make sure all the ingredients are well combined and heated through, about 5 minutes.
- Combine the flour and water to make a slurry. Turn heat to low, then add the slurry mix to the corn. It will quickly begin to thicken the mixture. Stir until the whole pan has a similar consistency.
- The corn is now ready to serve and enjoy.
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