Recipe by Wing-Man
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.
Top Review by Timothy H.
I have had a smoker for at least twenty years and for some reason never tried smoking corn on the smoker. We had a get together on labor Day 2011 and gave it a try! It turns out better than doing it on a grill because of the much lower temperature cooking on the smoker! We soaked it for 20 minutes, let it drain, then put the butter and seasons on it, then pulled the husks back over the corn to keep it from drying! Give it a try if you like using your smoker!
- 6 corn on the cob (husk in tact)
- 1⁄2 teaspoon fajita seasoning mix
- 1⁄4 teaspoon chili powder
- 1⁄2 cup butter
- 2 ounces wood chips
Directions See How It's Made
- 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.