Korean Cheesy Corn. Smoked on the Recteq RT-700. Party Food

Perfect party food, finger food. Great for the Super Bowl. 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!