- Grilled Cream Corn
- 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
- Twice Baked Sweet Potatoes
- 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
Preheat your Yoder Smokers YS640 pellet grill to 450ºF, 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 375ºF. 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 400ºF, 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.