Smoked Corn On The Cob Recipe

🧂 Ingredients

• 4 ears Corn

  with the husk
• 1 stick Butter
• 2 cloves Garlic

  minced
• 1 tbsp Parsley
• 1/2 tsp Salt
• 1/2 tsp. Pepper
• 1/2 tsp. Red Pepper Flakes

  optional

Instructions

• 1 Preheat the smoker for 225 F and set it for indirect heat.
• 2 Prep the corn on the cob by gently pulling back each leaf of the husk (keeping
  the husk attached) then removing and discarding the silk. Repeat this process
  with each ear of corn.
• 3 Place the husk leaves back in place to cover the corn kernels.
• 4 If time allows, submerge the corn under water for 30 minutes.
• 5 Remove from the water and tie the husk closed on the end of the cob with
  butchers twine to keep it in place (this helps keep the corn juicy during
  smoking).
• 6 Next, add the butter sauce ingredients into a grill safe dish (aluminum foil
  pans work great here or small cast iron pan).
• 7 Place each piece of corn directly onto the grill grates or hang (like pictured)
  onto the smoker and smoke for 45-60 minutes or until the corn is heated through
  and the kernels are tender. Add the butter mixture to the grill to smoke and
  melt as well at the same time.
• 8 Remove the smoked corn and melted butter the from the grill and let it rest for
  5-10 minutes, remove the twine, and serve with the butter and enjoy!

Nutrition Info