Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for.
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
45 minutes
Calories
884
Chef Tom's Grilled Cream Corn & Twice Baked Sweet Potato recipes will make your family go wild! Learn how to turn simple ingredients into flavorful side dishes that will wow everyone at the dinner table.
Ingredients
- 8 ears fresh corn
- 1/4 cup vegetable oil
-
R Butts R Smokin’ R Beef Rub
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 6 tbsp milk
- 2 tbsp sugar
- 4 sweet potatoes
- 2 tbsp vegetable oil
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tbsp sweetened condensed milk
-
1 tbsp John Henry’s Sugar Maple Rub
- 1/2 tsp cinnamon
- 3 cups small marshmallows
Grilled Cream Corn
Twice Baked Sweet Potatoes
Directions
Grilled Cream Corn
Preheat your Yoder Smokers YS640 pellet grill to 450°F, set up for direct grilling. Rub the corn with the vegetable oil and season with R Butts R Smokin’ R Beef Rub. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375°F. Cut the kernels off of the cob and place in a Lodge Logic 12” cast iron skillet.
- Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.
Twice Baked Sweet Potatoes
- Preheat your Yoder Smokers YS640 pellet grill to 400°F, set up for indirect grilling. Place the sweet potatoes on the second shelf inside the grill. Cook until tender, 45-55 minutes.
- Slice the sweet potatoes in half, length-wise. Scoop out most of the flesh, leaving a thin layer to help the skins hold their shape. Place the flesh in the bowl of a stand mixer with the brown sugar, melted butter, sweetened condensed milk, John Henry’s Sugar Maple Rub and cinnamon. Beat the mixture using the paddle attachment until smooth.
- Place the sweet potato skins on a sheet pan. Spoon the filling back into the sweet potato skins. Top with marshmallows. Place the pan on the second shelf of the grill. Bake 10-15 minutes, until the filling is hot and marshmallows start melting. Remove the pan from the grill. Using a torch, brown the tops of the marshmallows.
Nutrition
Nutrition
- Serving Size
- 9.18 oz
- per serving
- Calories
- 884
- Carbs
- 133 grams
- Protein
- 15 grams
- Fat
- 38 grams
- Sodium
- 335 milligrams
