Smoked Corn on the Cob
Butter, salty with the perfect hint of smoke flavor. Make this Smoked Corn on the Cob for an easy side dish.
Calories: 1201kcal
Ingredients
- 5 ears corn peel back the husks, take silk off and discard aka shucked corn
- ½ cup butter melted
- ½ tsp salt
Instructions
- Preheat the smoker to 225 degrees Fahrenheit.
- In a small bowl, melt the butter and mix in the salt. Brush half of the butter mixture all over the corn.
- Once the smoker is heated to 225 degrees Fahrenheit, add then butter corn on the cob directly on the smoker grates. Close the lid and smoke corn on the cob for 25 minutes.
- Flip corn, brush the remaining butter seasoning on top of the corn, and smoke for an additional 20 minutes or until corn is completely cooked and easy to pierce with a fork. Watch closely as you want to take it off as soon as the corn is done or the kernels start to shrivel and get tough.
- Remove smoked corn from the smoker, let it cool until it’s safe to eat, and enjoy.
Notes
FRIDGE: Wrap leftover corn on the cob in foil or place in a plastic zip top bag. Store in the fridge for 2-3 days. You can also cut the corn off the cob and store in an airtight container for 2-3 days.
FREEZER: Smoked corn on the cob freezes best when cut off the cob. Place into an airtight container or freezer safe bag and freeze for up to 2 months.
Nutrition
Serving: 1piece of corn | Calories: 1201kcal | Carbohydrates: 84g | Protein: 16g | Fat: 98g | Saturated Fat: 60g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1960mg | Potassium: 1242mg | Fiber: 9g | Sugar: 28g | Vitamin A: 3678IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 2mg