Sides Count and this one delivers on all levels.
Difficulty 2/5 Prep Time 20 MIN Cook Time 20 MIN Serves 4


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!


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