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Home » Recipes » Smoked Corn on the Cob
Courtesy of:
Licence to Grill 
Episode:
Skateboard Dude Party 
Host:
Rob Rainford  
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Smoked Corn on the Cob

Yield:  8


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Ingredients:

Smoked Corn on the Cob

  • 8 ears of fresh corn on the cob

Cajun Butter

  • 1 lb. of unsalted room temperature butter (454g)
  • 1 tbsp cayenne (15ml)
  • 2 tsp salt (10ml)
  • 1 tbsp crushed hot red pepper (15ml)
  • 1 tbsp dried thyme (15ml)
  • 1 tbsp dried basil (15ml)
  • 1 tsp dried oregano (5ml)
  • 2 tbsp minced fresh garlic (30ml)
  • 2 tbsp Worcestershire sauce (30ml)
 
Directions:

Smoked Corn on the Cob

  1. Carefully remove silks from cornhusks, keeping the husks intact.
  2. Place corncobs with silks removed in a large pot of cold water. The corn should be completely submerged in water. Let corn soak for 1 hour.
  3. In a medium bowl using a spatula cream together all Cajun Butter ingredients.
  4. Remove corn from water and shake off any excess moisture. Pull husks back gently. Using your hands smear butter over corn. Pull husks up to cover corn. Place on large baking tray.
  5. Preheat one side of the barbeque to 275°F/135°C or low temperature. Leave the other side of the barbeque off.
  6. Place cornhusks on the side of barbeque with no direct heat. Close lid and let corn cook for 30 –35 minutes. The corn kernels will turn a bright yellow and the butter will be fully absorbed into the flesh of the corn. Remove from grill, and serve immediately.