Cream Cheese & Green Chile Corn

Ingredients 

1 Large Bag of frozen corn (yes, I use frozen corn and yes fresh corn is fine too) 

1 pouch of plant based cream cheese 

22 pound of fresh roasted fresh green chiles diced or 2 small cans of diced green chiles 

172 Tbsp Plant based butter 

1 Tbsp Fool’s Gold Smoked Hickory Salt 

1 Tbsp Fool’s Gold Smoked Tofu Rub 

Directions 

→ PREP 

Mix all of the ingredients together thoroughly in a large mixing bowl 

 

Refrigerate at least 8 hours or overnight if possible 

→ SMOKER COOKING 

colorado Temp: 225 Time: 3-5 hours 

Woods: Very light hickory 

INSTAPOT COOKING 

call Temp: 200 or Low 

Time: 4-6 hours 

FINISH 

I like to sprinkle some smoky paprika over the corn before serving or for a kick, sprinkle with some Fool’s Gold Kanarado Cayenne Powder! 

SERVE 

Serve as a side for any dish! I love to use the leftovers in Fool’s Gold BBQ Parfaits, a staple in my plant based bbq cuisine! 

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