Smoking adds a flavor to food no other method of cooking can reproduce. And if you have an outside grill or a smoker, during high season you probably smoke a lot of good stuff. Everyone knows about smoking meat, but what about veggies and other things that can go with meat?
Smoked corn is a great addition to any barbecue party, a cookout or an outside get together with friends and beers around a grill.
This smoked corn is served buttered with cilantro, smoked paprika and salt, which really brings out the flavor.
It is important to soak your corn before smoking, so plan ahead, although the smoking process itself will only take about an hour. Soaking the corn will make it soft so that the kernels have the best texture possible when you smoke the corn ears. I would also recommend splitting the corn ears into half to make corn on the cob of a perfect size.
The result is delicious, creamy, tender corn, slightly goldened by the smoking process on the outside. All you need to do is dip it in melted butter and herbs and serve. It’s great as a side dish for any meat or fish you might cook on the grill or in a smoker.
I hope you enjoy this recipe as much as I do. The detailed walkthrough is below!
