Smoked Jalapeño Creamed Corn

Ingredients

• 5 ears corn (husks and silk removed)
• 1 jalapeño (seeds removed and finely diced)
• 2 Tablespoons butter
• 1 Tablespoon all-purpose flour
• ½ cup milk
• ½ cup heavy cream
• 4 ounces cream cheese
• Hey Grill Hey Beef Rub (to taste, or salt and pepper)

Steps

1. 1

   Smoke the corn. Preheat your favorite smoker to 225 degrees F with a mild wood like apple or cherry. Place your husked corn cobs directly on the grates and smoke for 25-30 minutes, flipping every 5-7 minutes.

2. 2

   Shell the corn. Remove the cobs of corn from the smoker, then let them cool for about 5 minutes. Using a sharp knife, carefully cut the kernels off the cob into a bowl.

3. 3

   Cook the veggies. Preheat a large cast iron skillet over medium heat, then add the butter and melt it completely. Once melted, add the diced jalapeño and cook for 2-3 minutes until softened. Add the corn kernels, then cook for 3-4 minutes.

4. 4

   Make the cream sauce. Add the flour, then stir gently with a whisk for about 1 minute. Slowly pour in the milk while stirring continuously, then let everything simmer for 2-3 minutes. Reduce the heat to low, and then add the heavy cream and cream cheese, stirring gently until the cream cheese melts and you have a smooth, creamy sauce (about 3-5 minutes).

5. 5

   Season, serve, and enjoy. Season with Beer Rub (or salt and pepper) to taste, then give everything a final stir. Transfer to a serving dish and serve warm alongside your favorite meats. Enjoy!