Smoked Cream Corn

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
Recipe: Smoked Cream Corn

Summary: I grew up having really good cream corn and wanted to adapt the recipe to my family’s desire for a little more “kick”. This is a great recipe to serve with rice and field peas.


  • 6 ears – fresh corn
  • 2 tbsp – all purpose flour
  • 2 – green chiles (chopped)
  • 1 – serrano pepper (chopped)
  • 5 – rings of pickled/nacho jalapeno peppers (chopped)
  • 1/2 – sweet onion
  • 1 – garlic clove, minced
  • 3/4 cup – milk
  • 2 tbsp – cream cheese
  • 1 tbsp – butter (or smart balance)
  • 2 tsp – parmesan cheese
  • 1/2 tsp – paprika
  • 1/4 tsp – cayenne pepper
  • 1/4 tsp – salt
  • 1/4 tsp – cracked black pepper


  1. Pre-heat smoker/grill to 350 degrees. Pull back husks of the corn, remove silk, and wash corn. In a small bowl, melt 1/2 stick of butter with a small amount of paprika, salt, pepper, and cracked black pepper. Brush corn with butter mixture and pull husks back up. place on grill for 30-40 minutes. Remove from grill and cut kernels from cob.
  2. Saute onions and peppers in a large cast iron skillet with olive oil. Add garlic when onions are soft. Add corn, milk, flour, cream cheese, butter, parmesan cheese, paprika, cayenne, salt and pepper to skillet. Over low heat, let simmer for 10 minutes while stirring to blend well. Serve over rice.
  3. We even had some leftover grilled chicken that I chopped into small pieces and added to the skillet. It has a little kick to it, but definitely a unique dish to take to a neighborhood gathering.

Meal type: supper

Culinary tradition: USA (Southwestern)

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