This smoked cream cheese corn is a perfect side dish for your next Bar-B-Que. It has a creamy texture, taste delicious, along with a slight hint of spice.

Smoked cream cheese corn

This is a very simple recipe, but taste oh so delicious. Normally I have all the ingredients on hand and can whip it up and throw it in the oven or even the air fryer, but smoking this dish elevates it to another level.

Ingredients

2 cans of corn (drained) or 4 ears of fresh corn

1 blocks of full fat cream cheese

Juice from 1 lime

chili powder

1 stick of butter + 1 tablespoon

Directions

Turn the pellet grill to 350 degrees.
Cut the butter and cream cheese into cubes and place in oven safe dish.
Place one tablespoon of butter into a skillet over medium heat.
Pour the corn into the skillet and mix in one tablespoon of chili powder, then let the corn cook for 5 to 7 minutes or until it has slightly browned.
Add the corn to the cream cheese and butter mixture once the corn is browned.
Squeeze in the juice from one lime.
Stir the ingredients all together.
Sprinkle 1/2 teaspoon of chili powder over the top of the corn mixture.
Smoke for an additional 45 minutes or till it is slightly browned.
Remove from heat and serve.

Smoked cream cheese corn add ins

Bacon pieces

leftover brisket

cilantro

jalapenos

To grill corn on the cobb for this dish.

Turn the pellet grill to high heat or 500 degrees.

Meanwhile place the husk in cold water and soak for 15 minutes, then remove the corn and peel back the husk and remove the silks.

Place on the pellet grill and cook for 15 to 20 minutes turning every 5 minutes.

Remove the corn from the grill and let cool.

Once the corn has cooled remove the husk and cut the corn off the cobb, then follow the directions for this recipe. You can skip browning the corn if you grill it.

Other recipes you might like: Smoked Brisket Pizza.

If you tried this and loved it please leave me a five-star review and a comment.

Smoked Cream Cheese Corn

Smoked cream cheese corn with lime and chili powder

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Course Side Dish

Servings 4 people

Calories 485 kcal

Equipment

1 Oven safe baking dish
1 skillet

Ingredients

2 cans Corn Drained
1 block Cream cheese cut into cubes
1 stick Butter cubed
1 Lime Juice of one lime
1 1/2 teaspoons Chili powder divided

Instructions

Turn the grill on to 350 degrees.
Cut the butter and cream cheese into cubes and place in oven safe dish.
Place one tablespoon of butter into a skillet over medium heat.
Add the corn to the skillet and mix in one tablespoon of chili powder, then let the corn cook for 5 to 7 minutes or until it has slightly browned.
Once the corn is browned add it to the cream cheese and butter mixture.
Stir the ingredients all together. Sprinkle 1/2 teaspoon of chili powder over the top of the corn mixture.
Smoke for an additional 45 minutes, or when the cream cheese and butter is melted, and the corn is slightly brown.
Remove from heat and serve.

Notes

To grill corn on the cobb for this dish.

Turn the grill to high heat or 500 degrees.

Meanwhile place the husk in cold water for 15 minutes. After they have soaked, peel back the husk to remove the silks.

Place on the grill and cook for 15 to 20 minutes turning every 5 minutes.

Remove the corn from the grill and let cool.

After is has cooled remove the husk and cut the corn off the cobb, then follow the directions for this recipe. You can skip browning the corn in a skillet if you do this.

Keyword smoked, cream cheese, corn chili powder