Smoky 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:

• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

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:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil. Combine first 4 ingredients in pie plate.
• Brush corn with butter; roll, 1 at a time, in cheese mixture, then place on prepared baking sheet.
• Sprinkle with any remaining cheese mixture.
• Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro.

Steps:

• Trim off about 1 inch from the end of the cob (the end that the silk is showing).
• Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
• Place in smoker and cook @ 225 degrees for 2 hours.
• I suggest pecan or hickory.
• Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
• Remove corn and rinse immediately under cool water while removing the husk and silk.
• Brush well with butter mixture and serve.
• If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Combine first 3 ingredients in pie plate until blended. Brush corn with butter. Roll, 1 at a time, in cheese mixture, then place on prepared baking sheet. Top with any remaining cheese mixture.
• Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro before serving.

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.