Smoked Corn on the Cob
How to smoke corn on-the-cob and enjoy it with a slathering of melted butter and seasonings or a decadent butter-based sauce! It is very easy to accomplish while smoking a protein as the main event.
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Servings: 4
Calories: 175kcal
Ingredients
- 4 corn on the cob
- 4 tablespoon butter
- kosher salt to taste
- black pepper to taste
- chilli powder to taste
- 2 tablespoon fresh Italian parsley finely chopped
Instructions
- Set up your smoker according to the manufacturer's instructions and maintain 250 F.
- Husk the ears of corn folding back some of the husk to use as a 'handle' and for visual effect when done (optional). Remove the silk.
- Place the corn on the cob on the smoker, directly onto the grates, and smoke for about 40 minutes with the lid closed. Turn over at around 20 minutes.
- To serve, melt the butter, add the seasonings, stir and slather over the smoked corn. Finish with a sprinkle of parsley.
Notes
The best smoking woods for corn on the cob are applewood, cherrywood, maple or pecan. Hickory works too but its smoke is noticeably stronger.
Most likely you will have been smoking a protein as the main event and will add the corn during the final stages of the time for that protein so that both are done at the same time.
Do not soak the corn in water - smoke adheres best to a dry surface.
Also try this butter-based Cajun Seafood Boil Sauce or take a look at the brushing sauce suggestions in the post above.
Nutrition
Serving: 1cob | Calories: 175kcal | Cholesterol: 30mg | Fiber: 2g | Sugar: 16g
