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.

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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).