Smoked Corn on the Cob
There are a variety of ways to cook corn, boiling and grilling come to mind. However, there is nothing more satisfying that taking a bite of smoked corn on the cob. You can prepare these cobs right in your smoker or pellet cooker. Smoked corn just screams barbecue, and sometimes that's all we want.
- 6 to 12 ears of corn husks still on
- 1/2 cup olive oil
- 1 tablespoons onion powder
- 1 tablespoon paprika do not use smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 medium green onions finely chopped
- Gently pull back the husks on the each ear of corn taking great care to leave the husks attached. Remove the silk threads only.
- Place corn in a large pan and fill with enough water to cover them. Let then sit for 2-4 hours.
- Combine olive oil with onion powder, paprika, brown sugar, chili powder, and salt.
- Remove corn from water. Carefully, blot dry the husks and exposed corn kernels with paper towels. Brush the kernels with spiced oil mixture.
- Pull the husks back over the corn.
- Prepare your smoker according to manufacturer's directions. Smoke corn at 225 degrees F. for 45 minutes to 1 hour.
- When done smoking, pull back or completely remove the husks using clean heat resistant gloves. Top corn with room temperature butter and chopped green onions.
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