Smoked corn on the cob has a deliciously smoky and earthy flavor that perfectly complements the natural sweetness of the corn. The texture is slightly firmer and chewier than when boiled or grilled, with a juicy and satisfying crunch in every bite. This recipe is perfect for adding some smoky depth to a summertime staple.
Jump to RecipeHow to Choose Fresh Corn on the Cob
When choosing the best corn on the cob, it’s important to look for ears with bright green husks that are tightly wrapped around the kernels. The silk should be light brown in color and slightly sticky to the touch. You can also feel the kernels through the husk – they should feel plump and tightly packed together.
Avoid ears with yellowed or dry husks, as these can indicate that the corn is past its prime. Additionally, if you’re able to, try to choose corn that was picked within the last 24 hours for the best taste and freshness.
How to Store Fresh Corn on the Cob
Corn on the cob should be stored in the refrigerator in its husk to help retain its freshness and moisture. Before storing, make sure to remove any loose or damaged outer leaves. Wrap the corn tightly in plastic wrap or aluminum foil to help prevent it from drying out.
Fresh corn on the cob should be eaten within a few days of purchase for best quality. Corn should be cooked as soon as possible for optimal flavor and texture.
Wood Pairing for Smoked Corn on the Cob
Smoking corn on the cob using different types of wood can add unique and delicious spin to a classic. Corn is an extremely versatile vegetable when it comes to wood types for smoking.
Pecan wood provides a nutty and slightly sweet taste that complements the sweetness of the corn. Maple wood offers a sweet, yet subtle flavor that enhances the natural sweetness of the corn.
Apple wood provides a mild and fruity flavor that won’t overpower the taste of the corn. Cherry wood also adds a fruity and subtle sweetness to the corn.
Hickory wood provides a strong, smoky flavor that balances the sweetness of the corn. Hickory is a great option if you’re not necessarily trying to add sweetness to your corn.
When smoking corn, it’s best to avoid woods that have a strong or bitter taste. Mesquite wood can easily overpower the delicate flavor of the corn and create an unpleasant taste. Instead, woods like pecan, cherry, maple, hickory, and apple provide a mild and sweet flavor that enhances the natural taste of the corn without dominating it.
Smoked Corn on the Cob
Ingredients
- 4 ears corn on the cob
- 4 tbsp. softened butter
Seasoning
- 1 tbsp. sea salt
- 1 tbsp. black pepper
- 1 tbsp. smoked paprika
Recommended Wood
- pecan wood, apple wood, maple wood, cherry wood, or hickory wood
Instructions
Preparation
- Peel back the husks and remove the silk from the corn cobs.
- Soak the corn cobs in cold water for at least 30 minutes.
- Preheat the smoker to 225°F.
Cook
- In a small bowl, mix together the softened butter, smoked paprika, salt, and pepper.
- Remove the corn from the water and pat dry with a paper towel.
- Carefully pull the husks back over the corn, leaving them attached at the base. Spread the butter mixture evenly over the corn kernels, then pull the husks back over the corn.
- Once the smoker is preheated, place the corn on the smoker grates or in a smoker basket.
- Smoke the corn for 45-60 minutes, or until tender and cooked through.
- Remove the corn from the smoker and let it cool for a few minutes before carefully removing the husks. Serve while warm.
Notes
- Calories 170
- Fat: 11g
- Carbohydrates: 17g
- Protein: 3g
How to Store Smoked Corn on the Cob
Smoked corn on the cob should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days. Make sure to cool the corn completely before storing. Avoid leaving it at room temperature for an extended period of time.
If you’d like to freeze smoked corn on the cob, first let it cool completely to room temperature. Then wrap it tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag. Be sure to label the bag with the date and contents, and use it within 2-3 months for best quality.
How to Reheat Smoked Corn on the Cob
To reheat smoked corn on the cob, start by removing it from the refrigerator and letting it come to room temperature. Preheat your oven or grill to 350°F (175°C). Wrap the corn in foil to help it retain moisture and heat. Place the wrapped corn on the grill or in the oven. Heat it for 10-15 minutes or until it’s warmed through.
If you’d like to add additional flavor, you can also brush the corn with melted butter or olive oil before reheating. Once it’s heated, remove the corn from the grill or oven and let it cool for a few minutes before serving.
What is Corn on the Cob?
Corn on the cob is the unripe ears of the maize plant that are often boiled, roasted, or grilled and eaten as a popular summer dish. The corn plant consists of several parts, including the tassel, which produces the pollen, the silk, which catches the pollen to fertilize the kernels, and the husk, which protects the ear of corn.
Corn is a popular summer crop that is typically in season in North America from late May or early June through September. In the United States, the Midwest is known for its sweet corn, while other regions such as California, Florida, and Georgia also produce significant amounts of corn during the season.
The kernels themselves contain a variety of nutrients, including fiber, vitamin C, thiamin (vitamin B1), folate, and potassium. Corn is also a good source of antioxidants, including lutein and zeaxanthin, which can help protect the body from damage caused by free radicals.
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