Smoked Corn On The Cob

Smoked Corn On The Cob Has An Incredible Flavor

You truly can’t turn out badly with corn. We love it in plates of mixed greens, prepared with cream, or seared Southern-style. Be that as it may, Smoked Corn On The Cob? It’s powerful tasty, and wonderful with prepared ribs and potato salad for a relaxed patio BBQ.

We don’t have to let you know that fresh corn isn’t anything without spread. As opposed to slathering the ears with a plain assortment, you’ll make a speedy compound spread enhanced with garlic, cilantro, and jalapeño. If you have any desire to be extravagant, you can scratch the spread onto a piece of material or wax paper and roll it up into a log.

This is the way to make it happen: Scoop the blended spread onto a piece of material or wax paper and overlap one finish of the paper over the margarine. Hold a baking sheet or ruler against the top piece, then pull on the lower piece of paper to get the spread into a uniform log. Curve the closures of the material paper and refrigerate until hard then cut when prepared to utilize. Then, cut off coins of the spread to liquefy on the barbecued cobs. It’s pretty, we guarantee.

This tasty and sound method for barbecuing old-fashioned corn doesn’t need a smoker. All things being equal, you’ll mix the corn with wood smoke utilizing a cunning foil bundle of wood chips and a barbecue. Fundamentally, you can get the kind of a smoker without requiring the costly contraption. (Wood chips, all things considered, can be purchased effectively on the web and, surprisingly, in a few all-around supplied stores.)

Prior to barbecuing, you’ll give the ears of corn a decent splash with the goal that the husks can absorb water. This permits them to dry out — not consume — while on the barbecue and safeguards the portions from consuming while as yet permitting them to ingest the smoky flavors.

Smoked Corn On The Cob


  • 1 tbsp.minced jalapeño

  • 1/2 c.(1 stick) butter, softened

  • 6ears of corn, husks on

  • 1 tbsp.finely chopped cilantro

  • 1clove garlic, grated or minced

  • Kosher salt

  • Flaky sea salt, for garnish

  • 2 c.mesquite wood chips


  • Fill a huge pot or bowl with water and lower the corn. Splash for something like 30 minutes.
  • In a little bowl, crush together the margarine, jalapeño, cilantro, garlic, and ½ teaspoon salt with an elastic spatula. Cover and refrigerate until prepared to serve.
  • In the focal point of a 16″ square piece of uncompromising aluminum foil, place wood chips. Overlap up one of the sides of the foil to cover the wood totally. Then, crease over the opposite side. Overlap each finish to make a seal. p**** the bundle multiple times with a fork, making openings for the smoke to getaway.
  • Place the foil bundle over a burner on the barbecue, close the top and preheat the barbecue to medium hotness.
  • When the barbecue is hot, put the corn on the barbecue, cover, and cook, turning at regular intervals, until the husks have barbecue blemishes on all sides, 20 minutes absolute.
  • Eliminate the corn from the barbecue and cool for 5 minutes. Dispose of the husks and silk. Present with the garlic margarine and flaky ocean salt.

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