SMOKED CORN ON THE COB
Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!
Provided by Elizabeth
Categories Appetizers and Snacks
Time 3h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g
SMOKED CORN ON THE COB
Make and share this Smoked Corn on the Cob recipe from Food.com.
Provided by Rita1652
Categories Corn
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 169.4, Fat 4.4, SaturatedFat 0.6, Sodium 6.5, Carbohydrate 34, Fiber 3.5, Sugar 9.1, Protein 4.1
SMOKED CORN ON THE COB WITH CHILE BUTTER
Steps:
- Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper.
- Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
SMOKY CORN ON THE COB
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
STOVE TOP SMOKER CORN-ON-THE-COB
If there's one reason to buy a stove top smoker, this is it. If I had to actually narrow it down to just one reason, it would be tough, but smoking corn on the cob is definitely in the top five. The kernels keep their sweetness, which is intensified by smoking, and their crunch and juiciness. Stripped from the cob-a very simple procedure-the kernels are an amazing addition to all kinds of salads, soups, and salsas. When it comes to the most bang for the buck, smoked corn is leader of the pack. Use the milder wood chips like alder or cherry, or go for the obvious, corn cob chips. Hickory and Mesquite are quite good also. From the cookbook, "Smokin"
Provided by TxGriffLover
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim the husk and as much silk as you can from the ears.
- Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
- Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
- Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
- Check the corn for doneness after about 15 minutes.
Nutrition Facts :
SMOKED CORN ON THE COB WITH BOURBON BUTTER
Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.
Provided by France C
Categories Appetizers and Snacks
Time 2h40m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 114.6 mg, Sugar 2.9 g
SMOKY GRILLED CORN ON THE COB
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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SMOKED CORN ON THE COB: A SMOKING GUIDE - CAVE TOOLS
From blog.cavetools.com
5/5 (3)Category Side DishServings 1Calories 169 per serving
- Unlike with most smoking recipes, smoking corn doesn't really require any prep leading up to the actual cook
- The most you'll need to do ahead of time is soak the wood chips in hot water for at least half an hour, but this only applies to if you're using wood chips and not chunks.
- When you're ready to smoke, pour your charcoal and wood into your grill, light it, and place on the grate.
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Servings 4Total Time 55 mins
- Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.
- Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.
- Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.
- . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.
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