Smoked Corn on the Cob
Corn on the cob is a summertime staple. Easily paired with many wood, meat and other vegetable types, corn on the cob is one of the most versatile smoked vegetables. This simple, delicious and smoky recipe is sure to become a go to for your family.
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
Nutrition information (per serving):
- Calories 170
- Fat: 11g
- Carbohydrates: 17g
- Protein: 3g