Smoked Corn on the Cob
Smoked Corn on the Cob made with fresh corn, mesquite wood chips, butter, cilantro, lime zest, lime juice, smoked paprika, salt, and black pepper.
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Servings: 4
Ingredients
- 4 ears corn on the cob silks removed
- Mesquite wood chips as needed for smoking
- 2 tbsp butter melted
- 1 tbsp chopped fresh cilantro
- 1 lime zested
- ½ lime juiced
- 1 tsp smoked paprika
- Salt to taste
- Ground black pepper to taste
Instructions
Prepare the ingredients.
- Gather all ingredients before beginning. Ensure the corn silks are removed and the husks are placed back around the corn.
Soak the corn.
- Place the corn, covered by its husks, in a large pot of water. Soak for 2 hours to help keep the kernels moist during smoking.
Soak the wood chips.
- Place the mesquite wood chips in a separate container of water and soak for approximately 30 minutes.
Preheat the smoker.
- Preheat the smoker to 250°F / 120°C according to the manufacturer’s instructions.
Arrange the corn.
- Place the soaked corn, unstacked, onto wire racks. Transfer the racks to the smoker.
Add the wood chips.
- Add the soaked mesquite wood chips to the smoker according to the manufacturer’s directions.
Smoke the corn.
- Smoke the corn for 60 to 75 minutes, or until it reaches the desired level of tenderness.
Prepare the butter mixture.
- In a small bowl, combine the melted butter, chopped cilantro, lime zest, lime juice, and smoked paprika. Stir until evenly mixed.
Expose the kernels.
- Carefully remove the corn from the smoker. Peel back the husks to expose the kernels.
Brush with seasoned butter.
- Brush the hot corn evenly with the lime-paprika butter mixture.
Season and serve.
- Season with salt and ground black pepper to taste. Serve warm.
Notes
This recipe is naturally gluten-free when prepared with gluten-free ingredients and clean equipment.
Use plain, unseasoned mesquite wood chips without added flavorings or coatings that may contain gluten.
Confirm that the butter, smoked paprika, salt, and ground black pepper are gluten-free and free from gluten-based additives or cross-contact warnings.
Use fresh cilantro and fresh lime to keep the recipe simple and gluten-free.
Prepare the corn on clean wire racks, utensils, bowls, and smoker surfaces to avoid cross-contamination, especially when cooking for someone with celiac disease or gluten sensitivity.
If serving with sauces, toppings, or barbecue dishes, make sure all accompanying items are certified gluten-free or verified gluten-free.