The trick is to smoke the meat and not make the meat smoke
SMOKED CREAMED CORN
Date:March 05, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The small ears of corn are because it was the dead of winter and I had to use frozen corn. The corn in the quartered onions we're sprayed with olive oil and seasoned with Kosher salt and freshly ground black pepper.
The veggies went out to the Egg, which have been stabilized at 225 degrees. They were smoke for 20 minutes using cherry wood chips.
Here are the corn and onions after 20 minutes of smoking. They were brought back to the kitchen and allowed to cool.
The corn was removed from the husks and the onions were diced and everything was placed in a large mixing bowl. The other ingredients were unsalted butter, nutmeg, heavy cream, Kosher salt, Brown sugar and freshly ground black pepper.
To finish the corn the butter was melted in a large saucepan.
The heavy cream was added next and was brought to a boil.
All of the other ingredients were added and the mixture was brought to a simmer.
Freshly grated nutmeg was added last and stirred to combine.
The finished creamed corn.
Although this dish had relatively simple ingredients it had a great range of complex flavors and was the surprise big hit of the meal.
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I was looking for a smoked veggie dish to go with the smoked lamb ribs and smoked mashed potatoes I was making this day. This recipe fit the bill nicely. The corn and onion wedges were smoked for 20 minutes with the rest of the prep being done in the kitchen. This corn had great flavor that held up against the highly flavored lamb ribs. This despite my following Stephen Raichlen’s lead from Project Smoke, where he did not use the two peppers and pepper jack cheese from the written recipe. Everyone commented on the amount of flavors and variety of flavors present in the recipe.