Smoked Corn On The Cob
Smoked Corn on the Cob is a deliciously smoky and sweet side dish that enhances fresh corn's natural flavors. Soaked and smoked to perfection, each tender bite offers a delightful crunch, making it a perfect addition to summer barbecues and gatherings.
Equipment
- Wire racks
Ingredients
- salt and ground black pepper to taste
- 4 ears corn on the cob, silks removed
- 1 tsp smoked paprika
- mesquite wood chips
- 1/2 lime, juiced
- 2 tbsp butter, melted
- 1 lime, zested
- 1 tbsp chopped fresh cilanto
Instructions
- Leave the corn in their husks and soak them in a large pot of water for 2 hours.
- In a separate container, soak the wood chips in water for about 30 minutes.
- Set your smoker to 250°F (120°C).
- Arrange the corn on wire racks without stacking them.
- Place the racks in the smoker and add the soaked wood chips according to the manufacturer’s instructions.
- Smoke the corn until it reaches your preferred tenderness, which should take between 60 to 75 minutes.
- In a small bowl, mix together the butter, cilantro, lime zest, lime juice, and paprika.
- Once the corn is smoked, peel back the husks and brush the corn with the butter mixture.
- Season with salt and pepper to taste before serving.
Notes
- For the best flavor and sweetness, use fresh sweet corn. The type of corn can impact the overall taste, so choose a variety that you enjoy.