In keeping with today's "back to the roots" smoke (and the Yucatan style pork BBQ... link here- http://www.smokingmeatforums.com/for...threadid=80510 a nice side dish would include corn. What better than the Ecuadorian "Choclo" loaf I'd eaten a million times? Choclo is the Inca word for corn, and in Ecuador, this corn loaf is a staple that has been handed down from probably a thousand years ago. The Ecuadorians make this loaf or pie out of ground and whole corn. Using creamed corn, whole corn, a couple eggs and some cheese it is a portable nutritious-meal-in-one. Here's the goods- Forgot to put in the 2 eggs and 1/2 stick butter in the picture, but you get the idea. It's simple! Cut the corn off some cobs and add it to the creamed corn, butter and spring onions- Add the cheese, salt & pepper and beaten eggs and mix well- Tis amount makes 2 loaf pans. The plan is one in the oven at 350F and the other in the smoker with the Ycatan Pork BBQ over oak! About 45 minutes later or so the oven one is ready! Looking good. The one in the smoker is taking longer~ we'll cut and taste them together. More Q-Vue to come!