Description
Smoked Corn on the Cob – a simple, easy and delicious smoked corn on the cob recipe that is the perfect summer side dish!
Ingredients
Scale
- 6 ears of corn, husks and silk removed
- olive oil
- 2–3 teaspoons kosher salt (more or less, as desired)
- 2–3 tablespoons butter, melted
Instructions
- Preheat smoker to 225 degrees F.
- Place corn on a plate or cookie sheet. Drizzle with olive oil and rub all over.
- Sprinkle with salt.
- Place corn on smoker grates and close lid.
- Melt butter in a small bowl; set aside.
- Let smoke 40-55 minutes or until fully cooked and kernels are tender but firm. Brush with melted butter 2-3 times during the smoking process.
- Remove from smoker and place on a plate. Baste generously with melted butter one more time and sprinkle with as much salt or pepper as you would like.
- Serve immediately.
Notes
- Type of corn: definitely reach for sweet corn for this recipe.
- Pellets/Wood Chips: I would recommend a cherry, apple, mesquite, hickory or maple
- Toppings: feel free to use this recipe to make a smoked version of Mexican Street Corn (Elote) using mayonnaise, feta, cotija, cilantro, red onion, chili powder etc.
- Storage: wrap in aluminum foil and store in the fridge for up to 3 days.
- Leftovers: got leftovers – make some Mexican Street Corn Salad, Mexican Street Corn Nachos or Mexican Street Corn Burgers.