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John's Smoked Corn Relish


1 small bag frozen corn
16 oz. can black beans, drained
1 small jar chopped pimientos
¼ green bell pepper, chopped fine
¼ bunch cilantro, chopped
2 Tablespoons olive oil


Mix ingredients together in ovenproof pan. Place corn mixture in smoker. Set temperature to 225°F, and load 4 - 8 oz. hickory wood in the smoker's wood box.
When smoker begins to smoke heavily, place an upside down drinking glass over the top vent hole, and continue to smoke for five more minutes.
 Remove corn mixture from smoker. Serve as a side dish, on a kale leaf, with seeded half jalapeno pepper on top.