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Smoked Corn on the Cob

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.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 hours
Cook Time: 1 hour
Servings: 2

Ingredients

  • 12 ears of corn husks still on
  • 2 sticks unsalted butter melted
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons paprika do not use smoked paprika
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3-4 medium green onions finely chopped

Instructions

  • 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 melted butter with salt, sugar, and spices.
  • Remove corn from water. Carefully, blot dry the husks and exposed corn kernels with paper towels. Brush the kernels with melted butter 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.

Notes

Photo by: VadimVasenin/Depositphotos