4 large ears of fresh corn (see note 1)
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.
Note 1: you can use frozen corn if you cant get fresh, but fresh kernels have a juicier and firmer texture.