Get ready to transform ordinary corn into an extraordinary taste sensation that will have your guests begging for seconds! Our Buttery Smoked Corn Cob recipe is not just a side dish—it's a flavor explosion that combines the rich, smoky essence of perfectly grilled corn with a decadent butter coating that melts in your mouth. Whether you're a backyard BBQ master or a home cooking enthusiast, this recipe promises to elevate your summer meals from good to absolutely unforgettable.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 1/2 cup unsalted butter, melted
- 1 tsp smoked paprika
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat your smoker or grill to 225-250°F (107-121°C), preparing it for indirect heat cooking.
- Remove the husks from the corn ears, ensuring all silk strands are completely removed. Rinse the corn under cool water and pat dry with paper towels.
- In a small mixing bowl, combine the melted butter and smoked paprika, whisking thoroughly to create a uniform seasoned butter mixture.
- Brush each corn ear generously with the smoked paprika butter, ensuring complete and even coverage on all sides.
- Sprinkle salt evenly over the buttered corn ears to enhance the flavor profile.
- Place the corn directly on the smoker or grill grates, positioning them away from direct flames to ensure slow, even smoking.
- Close the smoker lid and cook for approximately 25-30 minutes, rotating the corn halfway through cooking to ensure uniform smoking and color.
- Check the corn for a golden-brown color and slightly charred edges, which indicate it's perfectly smoked.
- Remove the corn from the smoker and let rest for 2-3 minutes to allow the flavors to settle.
- Garnish with freshly chopped parsley and serve immediately while hot and butter is still melted.
Tips
- Wood Selection Matters: Choose mild woods like apple or cherry for a subtle smoke flavor that complements the corn's natural sweetness.
- Temperature Control: Maintain a consistent low temperature between 225-250°F to ensure even smoking and prevent burning.
- Butter Technique: For maximum flavor absorption, let the seasoned butter sit on the corn for a few minutes before smoking to allow the spices to penetrate.
- Rotation is Key: Rotate corn halfway through cooking to achieve an even, golden-brown color and prevent any single side from charring too much.
- Fresh is Best: Use the freshest corn possible for the most tender and sweet result.
- Garnish Strategy: Add fresh parsley just before serving to provide a bright, fresh contrast to the rich, smoky flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 14g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
