Smoky Fajita Corn On The Cob Recipes

SMOKY CORN ON THE COB

Smoky Corn On the Cob image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

SMOKY FAJITA CORN ON THE COB

Smoky Fajita Corn On The Cob image

This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.

Provided by Wing-Man

Categories Corn

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 corn on the cob (husk in tact)
1/2 teaspoon fajita seasoning mix
1/4 teaspoon chili powder
1/2 cup butter
2 ounces wood chips

Steps:

Trim off about 1 inch from the end of the cob (the end that the silk is showing).
Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
Place in smoker and cook @ 225 degrees for 2 hours.
I suggest pecan or hickory.
Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
Remove corn and rinse immediately under cool water while removing the husk and silk.
Brush well with butter mixture and serve.
If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

Nutrition Facts : Calories 258.4, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 143.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.3

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