Tag Archive: crabby corn

  1. What is Maryland Street Corn? Check This Out!

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    Maryland Street Corn (Crabby Corn)

    by Team Meat Coma

    Corn.  It’s great, right?  Right.  Do you know what’s even better?  Grilled Corn! Do you know what’s better than that?  Smoked corn!!!  If you haven’t had smoked corn, just stop reading right now and go smoke some corn…I’ll wait.

    Oh, you’re back.  See, we told ya!  So smokey and delicious.  We have stopped boiling or steaming corn altogether here at TMC Headquarters (our house).  The extra flavor you get from the coals and wood is totally worth it.   It only takes about 20 minutes grilled or about an hour and a half smoked.  If we’re grilling dinner we’ll throw in some corn, but if the smoker is fired up for some BBQ, dagnabbit…we are going to smoke some corn!  But, I digress. We are Team Meat Coma and the word “meat” isn’t in corn.  So, we had to add some to it.  “How did you do that?” you might ask yourself.  Well, we took the idea of Mexican Street Corn (look it up if you haven’t tried it, it’s also delicious), and put our own spin on it.  Since we live in Maryland, it only made sense to add crabmeat!  Crab and corn go together like Forrest and Jenny, so you know it has to be good.  So here’s our recipe for Maryland Street Corn (or Crabby Corn for short).

    Choose your method
    Grilled corn:
    Soak 6 ears of corn, in the husk, in water for 10 minutes.
    Rotate in quarters, 5 minutes per side, over medium high direct heat.
    (Optional) Husk the corn and return to grill to get a little char. 2-3 minutes per side.

    Smoked corn:
    Soak 6 ears of corn, in the husk, in water for 10 minutes.
    Smoke it for 1.5 hours at 225*-250*. (no need to rotate this one)
    Remove husk.

    Boiled corn:
    I don’t even know you. Buy a grill/smoker.

    1/4 cup mayo
    1.5 Tbsp lemon juice
    2 tsp Old Bay seasoning
    1/4 cup sour cream
    1/4 cup finely shredded cheddar

    In a separate bowl:
    Toss 8 oz crabmeat with 1 tsp Old Bay

    Spread the mayo mixture over all 6 ears of corn making sure you cover the entire ear.

    Roll the ears of corn (now covered in the mayo mixture) in the crabmeat

    Finally, garnish the top of each ear with some additional cheese and chopped parsley.