Smoked Poblano Creamed Corn

Skims_Smokehouse · May 2022

Image: https://us.v-cdn.net/5017260/uploads/editor/tz/u0p7hzjqrdyw.png

Smoked Poblano Creamed Corn

Egg indirect - 250°F
Applewood chunks
Eggspander system (optional, but since you are cooking the actual star of the show down below the corn, you want it)

2-ish hour cook time

Make sure the Green Egg is combusting clean smoke, very important!

Smoke the Kernels

In a grill friendly baking pan, drizzle some olive oil over the kernels and stir for an even coat.
Place the pan in the smoker for at 250F for 2 hours, stir every 20 minutes.

Blister and Chop the Poblano Peppers

While the corn is cooking, coat 2 poblano peppers in olive oil.
Place over very high heat to let it blister on all sides.
This step usually takes about 20 minutes of rotating the pepper to evenly blister all sides.

Remove from heat and place in a sealed plastic container and let it cool to room temperature.
Once cooled, remove the skin using a paper towel.
Slice them open, remove the stem and seeds.
Chop into very small pieces.

Cream the Corn

After 2 hours, the corn has enough smoke and the kernels should be soft.
Take the pan off the smoker and transfer it to a stove.
Over medium heat, add 1/4 cup unsalted butter and stir.
Stir in the chopped poblanos.
Stir in 4oz shredded cheese.
Stir in 2/3 cup heavy cream.
Stir in salt / sugar / pepper / cayenne.

Let it come to a boil and simmer for 5 minutes.

Flatten everything with a spoon and take pictures.

For about 8 people:

8 ears of corn
1/4 cup unsalted butter
2 Poblano Peppers
2/3 cup heavy cream
4 oz shredded cheese
1 tbsp sugar
1/2 tsp of salt (to taste)
1/2 tsp of black pepper (to taste)
1/2 tsp of cayenne. (optional - to taste)

Shopping List

8 ears of corn
unsalted butter
2 poblano peppers
heavy cream
shredded cheese
sugar
salt
black pepper
cayenne
apple wood
olive oil

Pro Tips:

Use the sharp side of the knife to slice the kernels off the cob, but the blunt side of the knife to get the juices out.
Use an upside down coffee cup in your pan, and place the cob on top. When you slice the kernels, they will drop into the pan and you don't have to dirty a cutting board.
Warning: When you do the above coffee cup trick, corn juice will still go everywhere.

Poblano peppers are not spicy!!! Except sometimes they are. I tried to explain that to my very angry kids as they were crying about too spicy creamed corn the first time I made this.