Grilled corn on the cob is a staple of the backyard barbecue. The corn comes off the grill sweet and slightly smoky, making the perfect contrast to barbecue chicken or hamburgers. If you own a smoker, you could go one step further and smoke you own corn on the cob. The juice of the corn will absorb the savory smoke flavor, elevating the corn from a simple side dish to a star component of your meal.
Step 1
Pull the husks back on the corn and remove the outer layer of husks on the corn as well as the silks.
Step 2
Spread the butter over the corn. Replace the husks over the ears on the corn. They will protect the corn from burning.
Step 3
Heat the smoker to 225 degrees Fahrenheit. When the smoker is up to temperature, add the wood chips. Allow the wood chips to warm for 5 minutes until they are fragrant.
Step 4
Place the corn, in the husks, on the grate of the smoker. Smoke the corn for 30 to 40 minutes, or until the kernels are tender.
Step 5
Take the corn out of the smoker. Allow the corn to cool for 10 minutes before you serve it.
Things You'll Need
- 1 lb. hickory or mesquite wood chips, presoaked
- 1/2 cup butter
- Knife
- 6 ears corn
