Buttery Smoked Corn on the Cob
Buttery Smoked Corn on the Cob is easy to make, and smoking adds so much flavor it turns a simple side dish into something simply delectable.
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Servings 6 servings
- 6 ears corn with husk still on
- ¼ cup melted butter
- 1 Tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 3 green onions sliced thin
Fill large roasting pan halfway full of water; set aside.
Gently pull back husks from corn, and remove silks but not husks.
Place corn in roasting pan, and add more water until corn is covered. Soak corn for 4 hours, and up to overnight.
minutes before smoking, prepare your smoker by adding soaked wood chips or pellets, and preheat to 225 degrees F.
Remove corn from water and place on paper towels to dry.
In small bowl whisk together butter, brown sugar, paprika, onion powder, garlic powder, and salt. Brush corn with butter mixture, and sprinkle with green onions.
Gently pull husks back over corn. Smoke for 60 minutes, turning once with long grilling tongs during smoking. Let the corn sit 10 minutes, and then pull husks back and serve. Garnish with sliced green onion if desired.
Serving: 1corn | Calories: 142kcal | Carbohydrates: 16.6g | Protein: 2.7g | Fat: 8.6g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 261mg | Potassium: 237mg | Fiber: 2.3g | Sugar: 4.2g | Calcium: 10mg | Iron: 0.5mg