I've been researching smokers for a while & have just decided to join & purchase a CS smoker. After using "tube" smokers, gas grills & the wonderful Weber kettle I'm going to jump on the slow smoked train so I can duplicate BBQ joint quality smoking, instead of the "grilled" BBQ common to most home cooks.
Here's a recipe for a side my best friend refers to as "Chris' corn". It can be served straight up or used as an ingredient to spoon/corn bread.
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Firstly, roast some peppers of your choice on a very hot grill until the skin blisters evenly, turning to acheive an even blister. Use whatever you want for the heat source (oven, gas grill, etc, the blister/roast is the key). I use the Weber with the hot coals arranged on either side while still white before I cook the meat indirectly. Place them in a paper or plastic bag to steam and loosen the skin. After steaming/resting, remove the skin, seed & dice. My personal favorite is a combination of Poblano & red Bell Peppers. Use what you like. I'm going to try splitting the peppers in half & giving them a quick smoke prior to roasting when I get my new CS smoker.
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Prepare your corn. I like to roast whole white corn on the cob, skin/silk and all, until tender and strip the cob with a knife after cooling. Frozen white/shoepeg corn works well with a quick blanch in salted water until heated through and drained.
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Combine the corn & peppers in a saucepan or skillet over medium heat with plenty of butter or a lesser amount of olive oil. Season with good sea/kosher salt & fresh gound pepper. A touch of cream is great if using frozen corn. Cook until heated through & tender to taste.
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Simple but very tasty. More so if the peppers are roasted over wood/charcoal.
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Variations include using in your favorite corn bread mix for baking a casserole. I like to whip the egg whites and fold the corn into the batter with the egg whites (use the yolk in the rest of wet ingredients). Put half the mixture in your baking dish, layer with cooked Chorizo (or smoked pulled pork) and cheese, then cover with remaining batter & bake. Endless possibilities here, use your imagination.
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Enjoy,
Chris.
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