Smoked Corn on the Cob

Smoked Corn on the Cob

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Smoked corn on the cob is succulent, tender, and incredibly tasty! Just before serving, add a smoky lime-paprika butter on top to introduce an entirely fresh and flavorful dimension.
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Prep Time 10 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 10 minutes
Course Appetizer
Cuisine world cuisine
Servings 4
Calories 133 kcal

Ingredients
  

  • 4 ears corn on the cob, silks removed
  • mesquite wood chips
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh cilantro
  • 1 lime, zested
  • ½ lime, juiced
  • 1 teaspoon smoked paprika
  • salt and ground black pepper to taste

Instructions
 

  • Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
  • Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
  • Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.

Nutrition

Calories: 133kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 94mgPotassium: 272mgFiber: 3gSugar: 3gVitamin C: 11mgCalcium: 10mgIron: 1mg
Keyword Smoked Corn on the Cob
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Article Categories:
Greek Appetizers

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