Smoked Cream Cheese Corn
Smoked cream cheese corn with lime and chili powder
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.