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!
