Smoked Corn

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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.

Recipe by Southern Living August 2001

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Yield:
Makes 8 ears corn
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Ingredients

Directions

  • Soak wood chips in water at least 30 minutes.

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  • 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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