Smoked Corn On The Cob Recipes

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Steps:

• Remove silk from cobs leaving husks and placing them back in place.
• Soak in ice water for 1-2 hours.
• Mix remaining ingredients together, set aside.
• Towel dry then pull back husks and spread a thin layer over the corn. Replace husks and smoke in a smoker with wood of choice at 200 - 220 degrees. Smoke for 75 minutes.
• Remove and add butter or enjoy as is.

Steps:

• Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
• Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
• Preheat the smoker to 225 degrees F (110 degrees C).
• Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
• Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

Steps:

• Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
• Place corn in a sink or pot filled with ice cold water.
• Let the ears soak in the ice cold water for at least 2 hours.
• Remove the ears towel dry them.
• Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
• Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.
• OR.
• You can use a gas grill:.
• By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat.
• A good time to make compound butter of choice recipes above.
• When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.
• Repeat this procedure 30 minutes later.
• Smoke for 30 more minutes.
• Enjoy!