Smoked Corn on the Cob
Smoked corn on the cob comes out perfectly tender and infused with a deep smoky flavor.
- 4 ears sweet corn (with husks)
- 1 stick butter
- salt to taste
- wood chips for smoking
Preheat smoker to 250 degrees.
Peel back the husk and remove the silk from the earns of corn and place the husk back over the cob.
Place the sweet corn in the smoker for 1 hour, or until the kernels are tender. Add wood chips to smoker to maintain steady smoke throughout cooking.
Remove corn from smoker, let cool slightly, and peel back husks. Slather generously in butter and salt for serving.
I like cherry wood for smoking corn on the cob, however, I would recommend using whatever wood you have on hand, or if cooking the corn with meats, just use the best wood chips for the meat you are smoking.
IF YOU LIKED THIS RECIPE check out my Charred Corn Salad too!
Calories: 204kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 202mg | Sugar: 1g | Vitamin A: 705IU | Calcium: 7mg