Smoked Corn on the Cob with Compound Butter

Name: Smoked Corn on the Cob with Compound Butter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears of corn (husked); 1/2 cup unsalted butter (softened); 1 tbsp chopped fresh parsley; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper

75 min 4 servings Medium

All Recipes

Indulge in rich and smoky corn on the cob, finished with a flavoured compound butter for a delicious side dish.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Medium

Smoked corn on the cob is a delightful twist on a classic summer favourite. Smoking imparts a rich, deep flavour that complements the natural sweetness of corn. This recipe is perfect for backyard barbecues or any meal that calls for a touch of outdoor cooking charm. The secret to excellent smoked corn is in the slow cooking process. By maintaining a steady temperature and choosing the right wood, you can achieve perfectly smoked corn that is both aromatic and succulent. Finish it off with a compound butter for added flavour, and you have a side dish that will impress your guests.

Instructions

Soak the corn

Place the husked ears of corn in a large bowl of water and let soak for at least 30 minutes. This helps prevent the corn from drying out and burning during smoking.

Pro tip: Add a pinch of salt to the soaking water for extra flavour.

Prepare the smoker

Preheat your smoker to 225°F (107°C). Choose applewood or cherry wood for a subtle, sweet flavour that complements the corn.

Pro tip: If using a charcoal smoker, ensure the coals are fully lit and have settled to a grey ash before starting.

Smoke the corn

Place the soaked corn directly on the smoker grate. Close the lid and smoke for 45-60 minutes, turning occasionally until the corn is tender and slightly golden.

Pro tip: Keep the smoker lid closed as much as possible to maintain a consistent temperature.

Prepare the compound butter

In a small bowl, mix together the softened butter, parsley, garlic powder, smoked paprika, salt, and black pepper until well combined.

Pro tip: Roll the compound butter into a log using parchment paper for easy slicing.

Finish the corn

Remove the corn from the smoker and immediately brush with the prepared compound butter. Allow the butter to melt and soak into the corn.

Pro tip: For extra smoky flavour, sprinkle a bit more smoked paprika on the buttered corn.

Serve

Serve the smoked corn on the cob hot, with any extra compound butter on the side for guests to add as desired.

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Tips & Tricks

Soak corn husks in water to prevent burning.
Use applewood for a subtle sweetness.
Rotate corn for even smoking.
Prepare compound butter in advance for easy application.

Frequently Asked Questions

What is the best wood for smoking corn on the cob?

Applewood and cherry wood are excellent choices for smoking corn as they provide a subtle sweetness that complements the corn's natural flavour.

How long to smoke corn on the cob in the smoker?

Smoke corn on the cob for 45-60 minutes at 225°F (107°C) until it is tender and slightly golden.

Do you soak corn on the cob before smoking?

Yes, soaking corn on the cob in water for at least 30 minutes before smoking helps prevent it from drying out and burning.

Can you smoke corn on the cob in the husk?

You can smoke corn in the husk, but removing the husk allows the smoke to penetrate the corn more easily for a richer flavour.

How do you store leftover smoked corn on the cob?

Store leftover smoked corn in an airtight container in the refrigerator for up to three days. Reheat wrapped in foil in a preheated oven.

Serving Suggestions

Serve your smoked corn on the cob alongside grilled meats or as part of a larger barbecue spread. The smoky flavour pairs well with a light, crisp salad or a tangy coleslaw. Store any leftover corn in an airtight container in the refrigerator for up to three days. Reheat by wrapping in foil and placing in a preheated oven until warmed through. The compound butter can be made ahead and stored in the fridge for up to a week, or frozen for longer storage.