Smoked Corn On The Cob Food

SMOKED CORN ON THE COB

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

SMOKED CORN ON THE COB

Steps:

• Remove silk from cobs leaving husks and placing them back in place.
• Soak in ice water for 1-2 hours.
• Mix remaining ingredients together, set aside.
• Towel dry then pull back husks and spread a thin layer over the corn. Replace husks and smoke in a smoker with wood of choice at 200 - 220 degrees. Smoke for 75 minutes.
• Remove and add butter or enjoy as is.

SMOKY CORN ON THE COB

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.

STOVE TOP SMOKER CORN-ON-THE-COB

Steps:

• Trim the husk and as much silk as you can from the ears.
• Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
• Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
• Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
• Check the corn for doneness after about 15 minutes.

SMOKY FAJITA CORN ON THE COB

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.

SMOKED CORN AND PEPPER CHOWDER

Steps:

• Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
• Place corn and peppers on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced.
• In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, peppers, potatoes, and bay leaf; simmer 20 minutes.
• Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

SMOKED CORN ON THE COB WITH CHILE BUTTER

Steps:

• Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper.
• Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.

SMOKED CORN ON THE COB WITH CHILE BUTTER

Steps:

• Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper.
• Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.

SMOKED CORN ON THE COB WITH CHILE BUTTER

Steps:

• Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the "smoke dust" in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won't dry out. Serve with Chile Butter, salt, and pepper.
• Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.

SMOKED SWEET CORN ON THE COB

Steps:

• Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
• Place corn in a sink or pot filled with ice cold water.
• Let the ears soak in the ice cold water for at least 2 hours.
• Remove the ears towel dry them.
• Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
• Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.
• OR.
• You can use a gas grill:.
• By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat.
• A good time to make compound butter of choice recipes above.
• When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.
• Repeat this procedure 30 minutes later.
• Smoke for 30 more minutes.
• Enjoy!