Take This Well-Known Dish To The Next Level When You Add a Smoked Flavor – I’m Drooling Already
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Recently we picked up this cool little tabletop smoker, and we have been experimenting with it. My husband has never used a smoker outdoors, and so I figured we’d start small. I am not going to lie, I’ve been smoking all kinds of things because that flavor from the special wood chips is to die for. Smoked corn is a great treat, and much different than grilled, roasted or boiled.
When I happened upon this recipe for Tangy Coleslaw with Smoked Corn I was thrilled. A reason to use my little smoker and a nice, cool salad that would be a perfect side for our burgers we were grilling out! The salad was the best part of the entire meal! I have a feeling my tiny smoker is going to be used quite a bit. In fact, we have some bacon in there right now to serve with our scrambled egg breakfast tomorrow!
Recipe and photo courtesy of Cooking Channel.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: If you don’t have a smoker, you can easily grill the corn and there will still be a great flavor in the coleslaw!