Cream Cheese & Green Chile Corn


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 



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


Refrigerate at least 8 hours or overnight if possible 


colorado Temp: 225 Time: 3-5 hours 

Woods: Very light hickory 


call Temp: 200 or Low 

Time: 4-6 hours 


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 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! 

Subscribe To Brian's Thursday Newsletter "The Skinny"

More from Brian


Smoked Mushroom Philly

Smoked Mushroom Philly Cheesesteak Sandwich One of the most iconic sandwiches gets a twist in this delicious vegan recipe! Made with marinated mushrooms, crusty bread,

Close Menu