Name: Smoked Corn On The Cob
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 6 ears of corn, husks on -; 1/2 c. (1 stick) butter, softened -; 1 tbsp. minced jalapeño -; 1 tbsp. finely chopped cilantro -; 1 clove garlic, grated or minced -; Kosher salt -; 2 c. mesquite wood chips -; Flaky sea salt, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Corn On The Cob

1. 6 ears of corn, husks on -

2. 1/2 c. (1 stick) butter, softened -

3. 1 tbsp. minced jalapeño -

4. 1 tbsp. finely chopped cilantro -

5. 1 clove garlic, grated or minced -

6. Kosher salt -

7. 2 c. mesquite wood chips -

8. Flaky sea salt, for garnish -

How to cook deliciously - Smoked Corn On The Cob

1. Stage

Fill a large pot or bowl with water and submerge the corn. Soak for at least 30 minutes.

2. Stage

In a small bowl, mash together the butter, jalapeño, cilantro, garlic, and ½ teaspoon salt with a rubber spatula. Cover and refrigerate until ready to serve.

3. Stage

In the center of a 16” square piece of heavy-duty aluminum foil, place wood chips. Fold up one of the sides of the foil to completely cover the wood. Then, fold over the other side. Fold each end to create a seal. Prick the packet about 15 times with a fork, creating holes for the smoke to escape.

4. Stage

Place the foil packet over a burner on the grill, close the lid and preheat the grill to medium heat.

5. Stage

Once the grill is hot, place the corn on the grill, cover, and cook, turning every 5 minutes, until the husks have grill marks on all sides, 20 minutes total.

6. Stage

Remove the corn from the grill and cool for 5 minutes. Discard the husks and silk. Serve with the garlic butter and flaky sea salt.