Smoked Corn on the Cob
Tender and smoky corn on the cob, infused with mesquite wood flavor and topped with a zesty lime-paprika butter for a flavorful finish.
4 Servings
Ingredients
- 4 ears corn on the cob silks removed
- Mesquite wood chips soaked for 30 minutes
- 2 tablespoons unsalted butter melted
- 1 tablespoon fresh cilantro finely chopped
- 1 lime zested and juiced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Corn and Wood Chips:
- Place the ears of corn (with husks on) into a large pot of cold water and allow them to soak for approximately 2 hours. Simultaneously, soak the mesquite wood chips in a separate container of water for at least 30 minutes. This prevents the wood chips from burning and ensures the corn stays moist during smoking.
Preheat the Smoker:
- Preheat your smoker to 250°F (120°C). Arrange the soaked corn in a single layer on wire racks. Once the smoker is heated, add the soaked wood chips according to the manufacturer's instructions.
Smoke the Corn:
- Place the racks of corn inside the smoker. Allow the corn to smoke for 60 to 75 minutes, or until the kernels are tender to the touch. The smoky aroma will intensify as the corn cooks.
Prepare the Butter Mixture:
- In a small bowl, combine the melted butter, finely chopped cilantro, lime zest, lime juice, and smoked paprika. Whisk the mixture until fully blended.
Finish and Serve:
- Once the corn is done smoking, carefully peel back the husks, leaving them attached for presentation if desired. Generously brush the corn with the lime-paprika butter and season with salt and freshly ground black pepper to taste. Serve immediately for the best flavor.
Notes
This recipe is naturally gluten-free. Ensure all ingredients, particularly the smoked paprika and wood chips, are certified gluten-free to avoid cross-contamination.