Ingredients:
- 6 ears of fresh corn, kept in their husks
- 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 dash of black pepper
- 3-4 tablespoons fresh cilantro, chopped
- 1-2 ounces crumbled cojita cheese (optional)
Instructions:
- Soak the corn, still in the husk, for approximately 1 hour.
- Preheat your Kamado Joe Smoker to 350°F.
- Place the corn directly onto the grill while it’s still in the husk. Close the lid and allow it to smoke for around 1 hour and 10 minutes.
- While the corn is cooking, prepare the sauce.
- In a bowl of medium size, mix together the sour cream, mayonnaise, chipotle powder, lime juice, Amplify (if using), salt, and pepper.
- Mix thoroughly until well combined, then set aside.
- After the corn has smoked, take it out and carefully peel back the husks (the silk should come off easily).
- Generously apply the sauce over the corn and top with chopped cilantro and the optional cojita cheese.
- Enjoy immediately after serving.
Recipe and image courtesy of Trinity Fireside
