Smoked Corn

Discover the mouthwatering allure of smoked corn with our delectable recipes and cooking tips. Elevate your culinary adventures with the rich, smoky flavors that will leave you craving more. Unleash the irresistible charm of smoked corn on your next dining experience.

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Course: Side Dish

Cuisine: American

Keyword: corn on the cob, Smoked Corn

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 196kcal

Author: imma

Ingredients

4-6 ears corn
½ cup (113g) unsalted butter
3 cloves garlic, minced
1 tablespoon minced cilantro or parsley
½ teaspoon cumin (optional)
½ teaspoon paprika (optional)
Hot sauce
Mexican cheese

Instructions

Prepare the Ingredients

Get the corn ready for the smoker by gently pulling back a few husks. Remove the silks if needed. Be sure to leave some husks on to prevent the corn from drying out when smoking.
Next, pour water into a large pot or bowl. Place the corn in the pot, and allow it to soak for at least 30 minutes or overnight.
Combine the butter, garlic, cilantro, cumin, and paprika in a small bowl. Place the mixture in the refrigerator until ready to use.

Pellet Grill Method

Prepare your smoker according to the manufacturer’s instructions, and preheat it to 225-250°F (110-120℃).
Place the corn directly on the grates and smoke for 60-90 minutes or until cooked to desired tenderness. Turn the corn once, halfway through, for even cooking.
During the last 5 minutes of cooking, carefully peel back the husks and brush the garlic butter mixture generously over the corn. Close the lid and smoke until the butter melts and the corn has a nice smoky flavor.
Remove from the grill and allow them to cool for a few minutes.
Brush with additional garlic butter mixture if desired and/or optional toppings, and serve.

Smoking Corn on a Charcoal Grill

Prepare your charcoal grill for indirect grilling. Build a medium-high heat fire on one side of the grill and leave the other side empty. This will allow you to grill the corn indirectly, preventing the husks from burning.
Once the grill is ready, place the soaked corn directly over the side of the grill without charcoal. Cover the grill with the lid and let the corn cook for about 20-30 minutes or until the kernels are tender.
Every 10 minutes, rotate the corn to ensure even cooking.
During the last 5 minutes of cooking, carefully peel back the husks and brush the flavored butter mixture generously over the corn. Close the lid and continue grilling until the butter melts and the corn has a nice smoky flavor.
Remove the corn from the grill, sprinkle more salt and pepper if desired, and serve. Optionally, serve with garlic butter and Mexican cheese for added flavor.

Notes

Be gentle when peeling back the husks. If you are too rough, they’ll rip off and won’t be there to keep your corn juicy.
Use flavorful wood chips! Select wood chips that complement the flavor of corn. My favorite options include hickory, applewood, cherry, or mesquite.
Keep an eye on cooking time. The cooking time may vary depending on the corn’s size and freshness. Check the corn occasionally for tenderness and a slight char on the kernels to determine doneness.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition