Smoked Corn on the Cob
A smoky and flavorful twist on the classic corn on the cob, perfect for summer BBQs.
Equipment
- 1 smoker preheated to 225°F
- 1 tongs
- 1 basting brush
Ingredients
Main Ingredients
- 8 ears of fresh corn husked
- 2 tbsp olive oil
- 2 tbsp smoked corn seasoning
Optional Add-ons
- 4 tbsp unsalted butter melted
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
Instructions
Preparation
- Remove the husks and silk from the corn. Rinse under cold water and pat dry.
- Brush the corn with olive oil and sprinkle with smoked corn seasoning. Ensure each ear is evenly coated.
Smoking
- Set your smoker to 225°F and allow it to come to temperature.
- Place the corn directly on the smoker grates. Smoke for 45 to 60 minutes, turning occasionally for even cooking.
Finishing Touches
- Remove the corn from the smoker. Brush with melted butter and sprinkle with parmesan cheese if desired.
Serving
- Serve immediately while hot. Enjoy as a side dish to your favorite BBQ meats.
Storage
- Wrap any leftover corn in aluminum foil and store in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Use hickory or apple wood chips for a sweeter smoke. Maintain a steady smoker temperature.
Ingredient Substitutions: Try different spice blends for varied flavor.
How to Serve: Best served hot with butter and seasoning.
Storage & Freshness: Store in the fridge, wrapped in foil, for up to 3 days.
Make-Ahead Tips: Prepare corn with oil and seasoning ahead of time, then smoke before serving.
Ingredient Substitutions: Try different spice blends for varied flavor.
How to Serve: Best served hot with butter and seasoning.
Storage & Freshness: Store in the fridge, wrapped in foil, for up to 3 days.
Make-Ahead Tips: Prepare corn with oil and seasoning ahead of time, then smoke before serving.