Korean Cheesy Corn (Smoked)

This isn’t hyperbole; this may be one of the most incredible side dishes of all time. All of the ingredients work together to make the most delicious corn dish ever. If you love cheese and you love corn, you will fall in love with this Korean Cheesy Corn recipe. I added a new flavor profile by smoking the corn on my RT-700 Recteq smoker. 

Ingredients:

• 9 ears of sweet corn

• 1 cup of mayonnaise

• 1/4 cup of sour cream

• 3 teaspoons white sugar

• 12 oz of Monterey jack cheese

• Salt to taste (around a 1/2 teaspoon)

Directions:

• Preheat your smoker to 225 degrees

• Schuck the corn and spread a thin layer of butter on the corn

• Lightly sprinkle the corn with freshly cracked pepper (around a 1/8 of a teaspoon per cob)

• Place the corn into the smoker for 25 minutes. Flip the corn and cook for an additional 25 minutes

• Preheat your oven to 400 degrees Fahrenheit

• Carefully remove the corn from the smoker and remove the corn from the cob using a knife (as seen in the YouTube video)

• Place the corn into a large mixing bowl and add mayonnaise and sour cream.

• Lightly mix until combined

• Mix in sugar

• Mix in the cheese

• Add the Korean cheesy corn mixture into a casserole dish ( I used an 11x7 casserole dish)

• Place the dish uncovered into the preheated oven for 10 minutes or until the Korean cheesy corn is bubbly

• Carefully taste for salt and mix in salt if necessary

• Turn on your broiler to high and brown the top of the Korean cheesy corn for a couple of minutes

• Serve right away.

ENJOY!