Recipes Articles

Fireside Street Corn


  • 6 fresh ears of fresh corn in husk
  • ½ cup of sour cream
  • ½ cup mayonnaise
  • 2 teaspoon chipotle powder
  • 1 tablespoon of Amplify (optional) by Hardcore Carnivore
  • Juice of 1 lime
  • 1 teaspoon of sea salt
  • Pinch of fresh pepper
  • 3-4 tablespoons fresh cilantro, chopped
  • 1-2 oz crumbled cojita cheese (optional)


  1. Soak corn in the husk for about an hour.
  2. Fire up Kamado Joe Smoker to 350 degrees.
  3. Place corn directly on grill in husk. Close lid and leave for about 1 hour and 10 min.
  4. While the corn is in smoker, prepare the sauce.
  5. In a medium bowl combine sour cream, mayo, chipotle powder, lime juice, Amplify, salt and pepper.
  6. Stir well until mixed together. Set aside.
  7. When the corn is done, remove from smoker and peel the husk back (silk will just disappear).
  8. Generously spoon sauce on the corn and sprinkle with cilantro and optional cojija cheese.
  9. Serve immediately.

Recipe and photo courtesy of Trinity Fireside

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