I made corn!

Discussion in 'For New Members' started by jason1234, Apr 17, 2016.

  1. I smoked corn for 2 hours at 275. I melted 2 sticks of butter in a pan. I added a teaspoon of Italian seasoning, and a teaspoon of garlic powder to the butter. Every half hour I brushed butter seasoning on my corn.
    It turned out real well. The butter had enough salt in it. The kernals shrank some, but it had great flavor!
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smoked corn is tasty!
     
  3. Looking good!


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  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks great to me!

    Disco
     
  5. lamar

    lamar Smoking Fanatic SMF Premier Member

    It gets even better after smoking, cut it off and make creamed corn. Excellent taste! We had some last night.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your corn looks delicious!

    Creamed corn sounds even better!

    Al
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm with Al, but don't stop there. Put it in Corn Bread 

    Nice job on the smoke

    Richie
     
  8. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG] cream corn, corn bread and just on the cob yell man of course you could cut it the cob and add it to pan cakes yell buddy.
     
  9. rc4u

    rc4u Fire Starter

    I do lots of smokes on my old weber genisus...you know heat up all burner on then front on less than half and the tray smokes reallly good the back on high the center then off then steaks on and before flip lthe corn that is covered with cold butter goes on over the front smoke tray and turn when starts to just brown on a couple kernels. then the Texas toast goes ojn aaahhhh gotta eat....my corn only takes like ten miinutes
     
  10. lamar

    lamar Smoking Fanatic SMF Premier Member

    Failed to mention.....for my cream corn, I cold smoke the corn, cut it off, and make the cream corn.
     

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