Smoked Creamed Corn

Ingredients
6 ears fresh corn (or 4 cups frozen corn, thawed)
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ cup grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley (for garnish)

Instructions
Preheat your smoker to 225°F (107°C). Place the corn (still in husks or wrapped in foil) directly on the smoker grates and smoke for about 45 minutes. For a deeper flavor, smoke longer up to 1 hour.
Remove corn and let cool slightly. Shuck and cut the kernels from the cobs into a large bowl.
In a large skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until softened and fragrant, about 3 minutes.
Sprinkle in flour and stir for 1 minute to form a roux. Gradually whisk in milk and cream until smooth.
Add the smoked corn kernels, salt, black pepper, and smoked paprika. Simmer for 5–7 minutes, stirring frequently, until thickened and creamy.
Stir in Parmesan cheese if desired, then remove from heat.
Serve warm, garnished with parsley.

This Smoked Creamed Corn delivers rich, smoky sweetness with creamy Southern comfort — the perfect side for barbecue, steak, or fried chicken.