2 hrs 25 mins
This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.
My Private Note
Units: US | Metric
- 1Trim off about 1 inch from the end of the cob (the end that the silk is showing).
- 2Peel 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.
- 3Place in smoker and cook @ 225 degrees for 2 hours.
- 4I suggest pecan or hickory.
- 5Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
- 6Remove corn and rinse immediately under cool water while removing the husk and silk.
- 7Brush well with butter mixture and serve.
- 8If 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.
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Nutritional Facts for Smoked Corn on the Cob
Serving Size: 1 (144 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 258.4
- Calories from Fat 146
- Total Fat 16.3 g
- Saturated Fat 9.8 g
- Cholesterol 40.6 mg
- Sodium 143.1 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 3.5 g
- Sugars 4.7 g
- Protein 4.2 g
The following items or measurements are not included:
fajita seasoning mix