Smoked Corn

Smoked Corn on the Cob is the best to make a side dish while smoking your favorite meats. Perfect for your cookout, picnic or bbq, a new way to serve corn this summer. Add to your favorite salads, salsa, soups or enjoy as a side dish. Plus leftover smoked corn is great for freezing!

📝 Ingredients

• 6 ears corn (without husks)
• 1/2 cup melted butter
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon garlic powder

👨‍🍳 Instructions

1. 1Light Smoker - Light the charcoal in a chimney starter. After charcoal is lit and white, place in the offset smoker. Maintain heat in smoker between 225°F-250°F (110°C-120°C). Add Apple Wood or Cherry Wood for smoke.
2. 2Prepare Butter - melt butter and mix in spices.
3. 3Brush Corn - using a silicone brush, spread butter mix all over corn (use about half the butter).
4. 4Smoke - place on grill in the smoker, away from heat for about 30 minutes.
5. 5More Butter - brush remaining butter over corn and smoke for another 15 minutes.
6. 6Serve - remove from smoker and serve with extra spiced butter or a creamy dipping sauce.