Ingredients:
– 6 fresh ears of corn, still in husk
– ½ cup sour cream
– ½ cup mayonnaise
– 2 teaspoons chipotle powder
– 1 tablespoon Amplify (optional, by Hardcore Carnivore)
– Juice from 1 lime
– 1 teaspoon sea salt
– A pinch of freshly ground pepper
– 3-4 tablespoons chopped fresh cilantro
– 1-2 ounces crumbled cojita cheese (optional)
Method:
1. Soak the corn in its husk for about one hour.
2. Preheat the Kamado Joe Smoker to 350 degrees.
3. Place the corn directly on the grill with the husk on. Close the lid and smoke for approximately 1 hour and 10 minutes.
4. While the corn is smoking, prepare the sauce.
5. In a medium bowl, mix together sour cream, mayonnaise, chipotle powder, lime juice, Amplify, salt, and pepper.
6. Stir well until fully combined, then set it aside.
7. Once the corn is finished, take it out from the smoker and peel back the husk (the silk should come off easily).
8. Generously apply the sauce onto the corn and top with cilantro and optional cojita cheese.
9. Serve immediately.
Recipe and photo courtesy of Trinity Fireside.
