Smoked Corn on the Cob

Smoked Corn on the Cob is an easy way to make Mexican corn to pair with all your summer grilling recipes. It's loaded with butter, cheese & chili powder & great smoky flavor.

Course Side Dish

Cuisine American

Keyword con on the cob, corn, side dish, smoked, smoker recipes

Prep Time 6

Cook Time 2

Total Time 8

Servings

Calories 392kcal

Equipment

electric smoker

Ingredients

6 ears corn on the cob - silks removed, husks remaining
1 cup butter - softened
½ cup parmesan cheese
2 tbsp chili powder

Instructions

Prepare the corn, place it in a shallow pan and cover it with water.
Allow the corn to soak for a minimum of 6 hours.
Preheat the smoker to 250 degrees.
Once the corn has soaked, pull back the husk, dry it off and rub each piece with the butter.
Sprinkle with the cheese and chili powder and then pull husks back over the corn and tie it closed with a piece of the husk.
Place the damp and seasoned corn in a hot smoker for approx 1-2 hours or until corn is softened.

Notes

For soaking - I like to use one of those disposable aluminum roasting pans. They are great for holding large ears of corn & also work for bringing the corn back in for serving once smoked.

Nutrition