Creamed smoked corn

Here is an invention. It came to me early in the morning. I had been thinking off and on about smoking in my wok for the last week or so. Let's face it, we're no longer in fresh corn season. Peter sticks his nose up at corn on the cob from the supermarket in the fall or winter. But I was determined that I could fool him into liking something if he didn't know how it was made.
The best off-season corn is frozen kernels. For this, however, I decided that frozen corn on the cob was the way to go. The frozen corn kernels by themselves are pretty wet.

Here's a quick primer on my wok-smoking technique. Line the wok with two layers of foil. Soak a handful of wood chips in water for 30 minutes. I use a bamboo steamer basket. You'll have to use whatever you can figure out. Get the wood chips smoking and put the ears of corn into the basket. Cover and smoke for 20 minutes.
Creamed smoked corn
4 ears frozen corn on the cob
1 tsp cumin
salt and pepper to taste
2 Tbs butter
1/2 cup heavy cream
Let the corn thaw and then smoke it in the wok for 20 minutes. Allow to cool and then slice the kernels from the cobs. Place in a sauce pan and add the cumin, salt and pepper, cream and butter. Heat on medium low stirring to blend the ingredients. Taste and determine both for seasoning and to be sure the corn is cooked through.