ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Corn

Yield Makes 8 ears corn
Smoking ears of corn, in the husks, over wood chips for 30 minutes creates an amazingly rich, smoky flavor. After the corn is smoked, top it with thyme butter for a fresh herb note.

Ingredients

  • Hickory wood chips
  • 1/2 cup butter, softened
  • 2 tablespoons chopped fresh thyme
  • 8 ears fresh corn with husks

How to Make It

  1. Soak wood chips in water at least 30 minutes.

  2. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

  3. Stir together butter and thyme.

  4. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with butter mixture. Pull husks back over corn.

  5. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place corn on upper food rack; cover with smoker lid.

  6. Cook 30 to 40 minutes. Remove from smoker, and let stand 10 minutes. Pull husks back, and serve.