Smoked Corn On The Cob With Chile Butter Recipes

SMOKED CORN ON THE COB

Smoked Corn on the Cob image

Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!

Provided by Elizabeth

Categories Appetizers and Snacks

Time 3h10m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

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 manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g

SMOKED CORN ON THE COB WITH BOURBON BUTTER

Smoked Corn on the Cob with Bourbon Butter image

Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.

Provided by France C

Categories Appetizers and Snacks

Time 2h40m

Yield 8

Number Of Ingredients 6

Ingredients

8 ears fresh corn
1 stick butter, softened
1 fluid ounce bourbon whiskey
⅛ teaspoon ground cinnamon
wood chips, soaked
salt to taste

Steps:

Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
Preheat the smoker to 225 degrees F (110 degrees C).
Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 114.6 mg, Sugar 2.9 g

SMOKED CORN ON THE COB WITH CHILE BUTTER

Smoked Corn on the Cob with Chile Butter image

Provided by Food Network

Categories side-dish

Time 1h2m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ears fresh corn, shucked
4 tablespoons Chile Butter, recipe follows
Kosher salt
Freshly ground pepper
5 teaspoons freshly ground pasilla, ancho, or guajillo powder
4 ounces butter, room temperature
Salt and freshly ground black pepper

Steps:

Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper.
Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.

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