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.
Yield: Makes 8 ears corn
- Hickory wood chips
- 1/2 cup butter, softened
- 2 tablespoons chopped fresh thyme
- 8 ears fresh corn with husks
- Soak wood chips in water at least 30 minutes.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
- Stir together butter and thyme.
- Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with butter mixture. Pull husks back over corn.
- 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.
- Cook 30 to 40 minutes. Remove from smoker, and let stand 10 minutes. Pull husks back, and serve.
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