Smoked Corn on the Cob Recipe

Servings
6
Prep
15m
Cook
30m
Difficulty
Easy

Boiling may be the most popular way to cook corn on the cob, but Smoked Corn on the Cob is so much more flavourful. And it’s almost too easy. Peel back the husks and smoke them for 30 minutes. That’s all there is to it.

Ingredients

Corn on the Cob

6 ears of corn
115 g butter 1½ teaspoons salt
1½ teaspoons black pepper
1 teaspoon hot paprika
handful apple wood chips

Preparation

  1. Preheat smoker to 160°C
  2. Remove the husk and silk from each ear of corn.
    HOT TIP – Instead of removing the husks completely, gently pull the husks back and tie them with butcher twine to form a handle.
  3. Place the ears of corn in smoker and toss wood chips onto hot coals. Cook for 30 minutes.
    HOT TIP – Corn is fully cooked when most kernels have turned golden brown.
  4. Remove corn from the smoker. Brush with melted butter. Season with salt, pepper and hot paprika.

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