1 hr 15 mins
This'll be one of the best memories this summer! A great side to make while you smoke a pork butt. Check out my book #101913 for a nice treat on the corn
My Private Note
Units: US | Metric
- 1Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
- 2Place corn in a sink or pot filled with ice cold water.
- 3Let the ears soak in the ice cold water for at least 2 hours.
- 4Remove the ears towel dry them.
- 5Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
- 6Prepare 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.
- 8You can use a gas grill:.
- 9By 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.
- 10A good time to make compound butter of choice recipes above.
- 11When 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.
- 12Repeat this procedure 30 minutes later.
- 13Smoke for 30 more minutes.
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Nutritional Facts for Smoked Sweet Corn on the Cob
Serving Size: 1 (154 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 306.6
- Calories from Fat 193
- Total Fat 21.5 g
- Saturated Fat 8.6 g
- Cholesterol 30.5 mg
- Sodium 88.4 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 3.5 g
- Sugars 5.0 g
- Protein 4.2 g