SMOKEHOUSE CHEESY CORN RECIPE RECIPES

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SMOKE STACK CHEESY CORN BAKE RECIPE - FOOD.COM



Smoke Stack Cheesy Corn Bake Recipe - Food.com image

This recipe is credited to Fiorella's Jack Stack Barbecue in Kansas City, MO. Nothing like Kansas City barbecue, and this is a very popular side dish served at the "Stack."

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10-12 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup milk
1 1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham

Steps:

  • Melt butter; stir in flour and garlic powder.
  • Add milk; cook & stir over medium heat.
  • Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
  • Bake in 2 qt casserole for 45 minutes at 350.

Nutrition Facts : Calories 272.9, FatContent 15.4, SaturatedFatContent 9, CholesterolContent 44.3, SodiumContent 517.8, CarbohydrateContent 24.4, FiberContent 2.3, SugarContent 0.3, ProteinContent 12.7

SMOKED CHEESY CORN - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



Smoked Cheesy Corn - Learn to Smoke Meat with Jeff Phillips image

How do you make corn better? Well, of course, you add cream cheese and shredded cheddar and then smoke it nice and slow!

Provided by Jeff Phillips

Categories     Side Dish

Prep Time 25 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 12

48 ounces Corn (Fresh or frozen (canned will work if drained and dried really well))
3 TBS Olive oil (or vegetable oil)
8 ounces Cream cheese (softened)
8 ounces Cheddar, shredded ((pepper jack, havarti, etc.) Use what you like)
2 each Jalapenos (medium (cleaned and diced))
1/2 each Bell pepper (diced)
3 TBS Chives (chopped)
2 TBS Jeff's Texas style rub ((from https://thinbluefoods.com))
1 TBS Crushed red pepper ((red pepper flakes))
1 cup Heavy whipping cream
1 stick butter (1/4 lb)
1/2 cup Heavy whipping cream (For adding extra creaminess at the END of the cook.)

Steps:

  • Clean, deseed and dice jalapenos, dice half of the red pepper, shred the hard cheese and chop the chives.
  • Drain and/or dry the corn if frozen or canned. After draining, pour it into a bowl with paper towels in the bottom, Toss corn around to allow the paper towel to absorb the extra moisture.
  • Add oil to an iron skillet over high heat and once it's hot, add the corn. When bottom begins to brown, stir and continue to stir until all of the corn is browned. Pour fire roasted corn into foil pan.
  • Add cheeses, peppers, butter, 1 cup of heavy whippping cream, chives and seasoning into the pan with the corn.
  • Set up smoker for cooking at about 180 degrees using indirect heat and your favorite wood.
  • Place pan of corn mixture onto smoker grate. Once the butter, cream cheese and shredded cheese begin to melt, begin stiring about every 20 minutes for maximum smoke flavor.
  • After 3 hours, the corn should have enough smoke flavor and be ready to eat. If you need more creaminess, add about 1/2 cup of heavy whipping cream about 15-20 minutes before removing from the smoker.
  • Serve immediately!

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