Ingredients
- Large ears of corn 6
- Onion 1
- Sweet bell peppers 2
- Butter ¼ cup
- Cream cheese ¼ cup
- Cilantro ½ cup
- Water ½ cup
- Milk 1-2 cups
- Corn flour 2-4 tablespoons
- Sweet BBQ Rub (favorite) 3-4 tablespoons
- Throw in a Jalapeño or habanero pepper for a little extra kick!
Directions
Slice corn off the cob into a medium size roasting pan. Dice onion and pepper into corn kernel size pieces into the roasting pan. Add butter then smoke at 275°F (135°C) for about an hour or until the vegetables have take on some color.
If using a gas grill, cook the corn over indirect heat with your favourite wood chips and a smoker box producing smoke on the hot side. Add milk, cheese, and BBQ rub then smoke for another hour. The milk and cream cheese super-soak up the smoky flavor! Stir regularly to infuse the smoke flavor.
During cooking use the corn flour or water to achieve your desired thickness. Stir in fresh cilantro when you are ready to serve.
Dave, @Yardcorebbq
