Smoker Series: How to Smoke Corn on the Cob

My daughter and I love smoked corn on the cob - specifically Mexican street corn style, and I encourage you to give this easy-to-make recipe. And what’s fun is that you can doctor it up any way you want, and it is extremely hard to mess this one up. You can even just do plain butter and salt and pepper if you like, but what’s fun about that? 

You Will Need: 

• Pot to soak corn leaves. 

• Mixing bowl. 

• Disposable gloves. 

• Fuel source for your smoker. I recommend adding pecan or mesquite wood too. 

• Grill/Smoker. 

• Aluminum pan. 

• Silicone basting brush. 

Ingredients: 

• Ears of corn. 

• Irish butter (my preference for everything). 

• Your favorite BBQ rub. 

• Smoked paprika. 

• Lime. 

• Finely cut cilantro or parsley. 

• Grated parmesan cheese. 

• Mexican crema or squeezable sour cream. 

Preparation: 

• Preheat the smoker to 300°F. 

• Peel back the leaves of the corn, but do not remove them. 

• Remove the silk. 

• Cut the stem down to hand size. This will help serve as a handle while eating. 

• Soak the leaves on the cob in water for 30 minutes. 

• Remove one leaf and use it to tie the rest of the leaves together around the stem. 

• Melt butter and brush onto corn cobs. 

• Brush butter on corn cobs, and sprinkle with more rub. 

Now we are ready to start smoking. This will be hot and fast. 

Instructions: 

• Place corn in the smoker away from the flame. 
• Every 5-8 minutes baste with butter. 
• Cook until kernels are soft. Total cook time is about 10-15 minutes or until corn leaves start to brown. 
• Remove from the smoker. 
• Brush with melted butter. 
• Add more rub to taste if needed. 
• Squeeze with lime.
• Cover in parmesan cheese.
• Add cilantro.
• Sprinkle with smoked paprika.
• Drizzle with Mexican crema. 
• Grab the stalk handle and ENJOY! 

Quick, easy, and fun! See? There's nothing to smoked corn on the cob!

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