Complement the sweetness of fresh ears of this golden grain by smoking them! This Smoked Corn On The Cob gets slathered in butter to become a bold, indulgent side.
Everybody always talks about smoking meats. Brisket, chicken, pork shoulder, sausage. And, truth be told, there’s a reason people are obsessed with smoking meats: smoked meat is incredible.
But there are a whole lot of folks out there who don’t eat meat. And you know what? They’re tired of hearing about how savory, salty, and melt-in-your-mouth smoked brisket is. So, all you vegetarians out there, this recipe is for you. Today, we’re smoking corn! If you’ve never thought about smoking corn, you ought to start thinking about it. Corn is one of the most versatile ingredients out there. You can pair it with salty cheese or butter, make it zesty with lime and chili spice, or go the popcorn route and turn it into a sweetened delicacy with caramel and cinnamon.
My question to you is, why not smoke corn? This smoked corn recipe goes all-out, with smoky paprika, melted butter, and warm cumin enlivening the savory side of corn. It’s a perfect smoky side dish for a barbecue, a summer family gathering, or even a weekend dinner at home. If you’re familiar with your smoker, it comes together pretty quickly, too!
Why you will love this recipe
There are a lot of reasons to love smoked corn. Smoking the corn gives it a delicious smoky flavor, and combined with the natural sweetness of the corn, it is so yummy. It also doesn’t take long to make, despite the fact that you’re smoking it! Veggies absorb smoky flavors fairly quickly compared to meat, and you’re not trying to reach any “safe internal temperature” with corn, so it’s more straightforward than smoking, say, a giant brisket. Plus, the seasoned melted butter truly adds to the decadent flavor of this recipe, and you can change or tweak the seasonings however you’d like.
How do I store leftovers?
Let the corn cool completely. Wrap each ear of corn in foil or plastic, then store in a resealable plastic bag or airtight container. The corn should keep for up to 4 days in the fridge. You can also freeze the corn in freezer-safe Ziploc bags (squeeze out all the extra air) for up to 4 months; any longer and the quality of the corn might go down. Thaw the corn overnight in the fridge before reheating. It can then be warmed on the grill over medium heat or in the oven.
Serving suggestions
Serve your smoked corn as a side dish to these Cajun Burgers With Sweet Potato Buns to keep the spicy theme going. You can also try it as a side or an addition to this Smoky And Sweet Gluten-Free Turkey Chili! Corn also goes great with seafood dishes, such as this succulent Grilled Lobster Tail.
Ingredients
- 4 ears corn husks and silk removed
- ½ cup butter melted
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt and pepper
Instructions
- Light the smoker and heat it to 225°F.
- Remove all the husks and silks from the corn.
- Mix the melted butter with the smoked paprika, cumin, coriander, salt, and pepper.
- Brush the butter and spice mix all over the corn.
- Place the corn onto the grate of the smoker. Smoke for 25 minutes, then turn over and smoke on the other side for another 20 minutes.
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