1 small bag frozen corn
16 oz. can black beans, drained
1 small jar chopped pimientos
1/2 green bell pepper, chopped fine
1/2 bunch cilantro, chopped
2 Tbs. olive oil
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Mix ingredients together in ovenproof pan. Place corn mixture in oven.
Set oven temperature to 225F, and load 4 - 8 oz. hickory wood in the smoker's wood box.When oven 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 half seeded jalapeño pepper on top.
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