SMOKING CORN ON THE COB RECIPES

Steps:

• Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.
• Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.
• Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.
• . 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.

Steps:

• 1. Preheat smoker to 160°C. 2. Remove the husk and silk from each ear of corn. HOT TIP – Instead of removing the husks completely, gently pull the husks back and tie them with butcher twine to form a handle. 3. Place the ears of corn in smoker and toss wood chips onto hot coals. Cook for 30 minutes. HOT TIP – Corn is fully cooked when most kernels have turned golden brown. 4. Remove corn from the smoker. Brush with melted butter. Season with salt, pepper and hot paprika.