Smoked Corn on the Cob
Sweet corn smoked in the husk and rolled in garlic butter.
Serves 6
Prep 10 min
Cook 1 hr 15 min
Ingredients
- 6 ears corn, in the husk
- 6 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Steps
Step 1. Soak the corn in its husks in cold water for 30 minutes.
Step 2. Heat the smoker to 250°F. Smoke the corn in the husk for 60 to 75 minutes until tender.
Step 3. Mix the butter, garlic, parsley, paprika, and salt.
Step 4. Peel back the husks and spread the butter over the hot corn.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.