SMOKED CORN RECIPES
SMOKED CORN RECIPE | MYRECIPES
Smoking ears of corn, in the husks, over wood chips for 30 minutes creates an amazingly rich, smoky flavor. After the corn is smoked, top it with thyme butter for a fresh herb note.
Provided by MyRecipes
Yield Makes 8 ears corn
Number Of Ingredients 4
Steps:
- Soak wood chips in water at least 30 minutes.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
- Stir together butter and thyme.
- Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with butter mixture. Pull husks back over corn.
- Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place corn on upper food rack; cover with smoker lid.
- Cook 30 to 40 minutes. Remove from smoker, and let stand 10 minutes. Pull husks back, and serve.
SMOKED CORN ON THE COB RECIPE - FOOD.COM
Make and share this Smoked Corn on the Cob recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove silk from cobs leaving husks and placing them back in place.
- Soak in ice water for 1-2 hours.
- Mix remaining ingredients together, set aside.
- Towel dry then pull back husks and spread a thin layer over the corn. Replace husks and smoke in a smoker with wood of choice at 200 - 220 degrees. Smoke for 75 minutes.
- Remove and add butter or enjoy as is.
Nutrition Facts : Calories 169.4, FatContent 4.4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 6.5, CarbohydrateContent 34, FiberContent 3.5, SugarContent 9.1, ProteinContent 4.1
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Fire up the grill and grab your corn holders. Our Smoked Corn on the Cob recipe will be a backyard BBQ game changer this summer. Subtly smoky and buttery with just a little kick, this beautifully grilled corn recipe is a crowd-pleasing way to round out any BBQ lunch or dinner. Believe it or not, it's pretty simple too. Our recipe makes the most of your grill, gas or charcoal, and mesquite chips.When shopping for your corn, look for ears of corn with fresh looking silks and clean husks. You can slightly peel the husk back to make sure the kernels are tender but firm before buying to make sure you come with the best batch. Use a damp paper towel to remove as much of the silks as possible when you're prepping the ears. Pull and tie the husk back so smoke can penetrate the ears as much as possible. If you have any hot spots on the grill, you can move the corn around to avoid burning the husks to a crisp, although charred husks are a pretty finishing touch that make a little handle.
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Total Time 55 minutes
- . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.
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Fire up the grill and grab your corn holders. Our Smoked Corn on the Cob recipe will be a backyard BBQ game changer this summer. Subtly smoky and buttery with just a little kick, this beautifully grilled corn recipe is a crowd-pleasing way to round out any BBQ lunch or dinner. Believe it or not, it's pretty simple too. Our recipe makes the most of your grill, gas or charcoal, and mesquite chips.When shopping for your corn, look for ears of corn with fresh looking silks and clean husks. You can slightly peel the husk back to make sure the kernels are tender but firm before buying to make sure you come with the best batch. Use a damp paper towel to remove as much of the silks as possible when you're prepping the ears. Pull and tie the husk back so smoke can penetrate the ears as much as possible. If you have any hot spots on the grill, you can move the corn around to avoid burning the husks to a crisp, although charred husks are a pretty finishing touch that make a little handle.
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