Get ready to embark on a culinary adventure with the tantalizing flavors of smoked corn on the ! In this recipe, we’ll take the classic corn on the cob and elevate it to new heights by infusing it with the enticing essence of smoke. Picture yourself biting into succulent kernels bursting with smoky aromas, creating a symphony of flavors that will leave your taste buds craving more.

Yield: 4 servings
Prep Time: 10 minutes
Smoking Time: 20-25 minutes
Fuel Type: Hardwood chips (such as apple, cherry, or hickory)

Ingredients

To prepare this delectable dish, you’ll need the following ingredients:

• 4 ears of fresh corn on the cob, husked
• 2 tablespoons of butter, melted
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Feel free to adjust the quantities based on the number of servings you wish to prepare.

Preparation

1. Start by preheating your grill or smoker to medium heat, around 350°F (175°C). This temperature will ensure the corn cooks evenly without burning.
2. While the grill is preheating, husk the corn and remove any silk strands. Rinse the corn under cold water to remove any remaining silk.
3. In a small bowl, combine the melted butter, smoked paprika, salt, and pepper. Mix well to create a flavorful seasoning mixture.
4. Brush the seasoned butter mixture evenly over each ear of corn, ensuring they are well-coated on all sides.

Smoking the Corn on the Cob

1. If using a charcoal grill, prepare it for indirect grilling by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill and turn off one or more burners to create an indirect cooking zone.
2. Soak the hardwood chips in water for about 30 minutes. Drain them before using.
3. Once the grill is preheated, place the soaked hardwood chips directly on the hot coals or in a smoker box if using a gas grill. The hardwood chips will generate the flavorful smoke that will infuse the corn.
4. Arrange the seasoned corn directly on the grill grates over the indirect heat zone.
5. Close the lid of the grill to trap the smoke and maintain the heat. Let the corn smoke for 20-25 minutes, turning occasionally to ensure even cooking and smoky flavor distribution.
6. Check for doneness by inserting a fork into a kernel of corn. It should be tender and juicy.
7. Once the corn is cooked to perfection, remove it from the grill and let it cool for a few minutes before serving.

Serving Suggestions

Now that your smoked corn on the cob is ready, let’s explore some delicious serving ideas:

1. Butter Bliss: Slather the smoked corn with additional melted butter and sprinkle some extra salt and pepper for a classic and indulgent treat.
2. Cheesy Delight: Sprinkle grated cheddar cheese or crumbled queso fresco over the hot smoked corn. The heat from the corn will melt the cheese, creating a gooey and savory delight.
3. Spicy Kick: Drizzle the corn with hot sauce, sprinkle with chili powder, or add a dash of cayenne pepper for those who love a spicy kick.

Feel free to get creative and experiment with different toppings and seasonings to suit your taste preferences!

Congratulations! You’ve successfully learned how to create irresistible smoked corn on the cob. By following this recipe, you can elevate your outdoor cooking experience and impress your family and friends with this flavorful side dish. The combination of smoky aromas and the natural sweetness of the corn will make your taste buds dance with joy. So, fire up that grill, embrace the outdoor cooking adventure, and savor every delicious bite of this smoked corn on the cob. Happy grilling!

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