Smoky Fajita Corn On The Cob

Recipe by Wing-Man
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    corn on the cob (husk in tact)
  • 12
    teaspoon fajita seasoning mix
  • 14
    teaspoon chili powder
  • 12
    cup butter
  • 2
    ounces wood chips
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DIRECTIONS

  • 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.
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