Smoked Corn on the Cob
This smoked corn on the cob recipe transforms simple corn into a smoky, flavor-packed treat. With just a few spices and a quick time in the smoker, you'll create a perfect side dish for any summer meal.
Ingredients
- 4 ears Corn on the Cob (peeled)
- 1 stick Butter (melted) - salted or unsalted
- ¼ tspn Salt
- ¼ tspn Pepper - course black
- ½ tspn Parsley - dry
- 1 tspn Onion Powder
- 1 tspn Garlic Powder
Instructions
- Heat the smoker to 200 degrees. Flavored pellets of your choice.
- Melt one stick of butter and combine all the ingredients and whisk together until blended with no lumps.
- Using about half the seasoned concoction, brush heavily the corn on the cob with the seasoned butter and set aside for later.
- Place corn directly in the smoker and close the lid.
- Smoke for 60 minutes, then open the lid to flip the corn and brush on the rest of the seasoned butter a second time.
- Smoke for 30 more minutes, remove from the smoker and allow to cool for 1-2 minutes before eating.
Notes
For a good spicey kick, add a little cayenne, paprika and/or chili powder.
