Smoked Corn on the Cob

Smoked Corn on the Cob is the perfect addition to your next meat smoking session. Perfect for your cookout, picnic or bbq, a new way to serve corn this summer. Plus leftover smoked corn is great for freezing!

Why You'll Love This Recipe

• Tasty - the smoked flavors and Old Bay Seasoning butter mixture make this corn side dish stand out
• Efficient - you're probably already smoking meats, just throw this alongside in the end stages of your smoking
• Versatile - use your favorite seasonings to personalize the butter mix, great for freezing for future meals, enjoy in salads, as a side, or dip into creamy sauces

Ingredients

• Sweet Corn on the Cob - without husks, to ensure full flavor penetration
• Seasoned Butter - Old Bay Seasoning, Garlic Powder and Butter

How to Smoke Corn

1. Light Smoker - Light the charcoal in a chimney starter. After charcoal is lit and white, place in the offset smoker. Maintain heat in smoker between 225°F-250°F (110°C-120°C). Add Apple Wood or Cherry Wood for smoke.
2. Prepare Butter - melt butter and mix in spices.
3. Brush Corn - using a silicone brush, spread butter mix all over corn (use about half the butter).
4. Smoke - place on grill in the smoker, away from heat for about 30 minutes.
5. More Butter - brush remaining butter over corn and smoke for another 15 minutes.
6. Serve - remove from smoker and serve with extra spiced butter or a creamy dipping sauce.

Smoked Corn Flavor Variations

• Spicy Corn - add Cayenne Pepper or Sriracha Hot Sauce to melted butter for a spicy kick
• Mexican Street Corn - slather smoked corn with Mayo or Sour Cream, then sprinkle crumbled Cotija Cheese (or Feta), Chili Powder and Lime Juice
• Italian Corn - mix softened Butter with Pesto and Parmesan Cheese
• Asian Corn - mix Soy Sauce, Sesame Oil and Honey, brush over smoked corn
• Chipotle Buttered Corn - mix softened Butter with Chipotle Spice and chopped Chipotle in Adobo Sauce for a smokey and spicy twist

Recipe Tips and FAQs

• Old Bay Seasoning Substitute - use your favorite seasoning like Cajun Spice, Creole, Montreal Chicken Spice, any spice with Celery Salt and Paprika
• Wood Chips - fruit wood like Apple Wood or Cherry has a mild smoke flavor. Hickory or Mesquite has a stronger smoke flavor. Your corn, your choice!
• Indirect Heat - don't burn your corn and ensure it evenly cooks by placing away from the heat (indirect heat smoking).
• Timing - plan your smoking to cook in the last hour when smoking meats. Smoked Corn takes about 45 minutes, and remember to factor in resting time of your meats, so it's all ready to be served hot a the same time.
• Dips - serve smoked corn with your favorite creamy dip. Try Sriracha Mayo, Pesto Mayo, Yogurt Garlic Sauce, Bacon Ranch or Cajun Spice and Sour Cream.

Storing Leftovers

Place in an airtight container and keep refrigerated. Enjoy within 3 days. Reheat in the microwave, warm in oven or heat on bbq grill.

Can I Freeze Smoked Corn?

Yes. Using a sharp knife, stabilize corn and carefully slice kernels off the cob. This is the best way to freeze Smoke Corn. Easy to defrost, reheat or add a smoky flavor to your favorite salads, salsa or soups.

Smoking Corn Without Smoker

If you don't have a smoker, you can still make smoke corn using a gas bbq. However, the smoke flavor won't be as strong. Use a cast iron smoker box or a smoking pouch filled with wood chips. Keep corn over indirect heat, and place smoker box over the heat.

Side Recipes You'll Love

• Grilling Corn in Husk
• Garlic Butter Green Beans
• Oven Roasted Cherry Tomatoes
• Grilled Zucchini
• Potato Bake with French Onion Soup
• Olivier Potato Salad

Smoked Corn on the Cob without husks is an easy way to prepare side dishes while smoking your favorite meats (like smoked Roast Beef or Smoked Chicken). I never smoke anything on the smoker with adding corn! Bon Appetit! Приятного аппетита!

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