Smoked Corn on the Cob
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Smoked Corn on the Cob
As the warm embrace of summer gives way to the crispness of autumn, one culinary tradition bridges these seasons: Smoked Corn on the Cob!
Ingredients
- 12 ears corn on the cob
- 4 tablespoons unsalted butter
- 1 tablespoon coarse kosher salt or sea salt to taste
- 2 teaspoons cracked black pepper to taste
- 2 teaspoons smoked paprika, you can substitute sweet paprika
Instructions
- Cutting both ends off of the corn will make them easier to husk.
- For a pretty presentation, husk the corn, leaving the husks attached. Tie them up with twine.
- Soak the corn for about thirty minutes in cold water. Weight the ears down with a heavy pot or similar tool.
- Husk the corn, remove silks, and dry them off well.
- Melt the butter in a small bowl and season with salt and pepper.
- Brush the ears with the butter mixture. Sprinkle with a bit of paprika or smoked paprika, if desired.
- Set up and preheat the smoker. Place each ear of corn directly on the smoker grates. Smoke for 25-30 minutes. Flip the ears over and continue to smoke for another 25-30 minutes until corn is tender.
Notes
- How to Store Fresh Corn
- How to Store Leftovers
- Keep the Husks On Leave the husks on the corn as they act as a natural protective barrier, helping to keep the corn fresh.
- Inspect for Freshness: When selecting corn at the store or farmer’s market, choose cobs with bright green, fresh-looking husks. Be sure the kernels are plump and tightly packed.
- Store in the Refrigerator: Place the corn, with the husks still on, in the vegetable crisper drawer of your refrigerator. Cooling will help maintain a slightly humid environment, ideal for preserving the corn’s freshness.
- Keep It Dry: Moisture leads to mold growth, so make sure the corn remains dry. Do not wash the corn before storing it, as water can get trapped between the husks.
- Use It Soon: For the best flavor and texture, use fresh corn within 2-3 days of purchase. Corn starts to lose its sweetness and crispness as it ages.
- Husk Before Cooking: When cooking the corn, remove the husks and silk just before cooking. Husking allows you to inspect the corn for imperfections or insects and allows the smoke to penetrate.
- Freezing (Optional): If you have more corn than you can use within a few days, consider blanching and freezing it for more extended storage. Here’s how to freeze fresh corn.
Cool the Corn: Allow the leftover smoked corn to cool to room temperature before storing it to prevent condensation and help maintain its texture. Remove from the Cob (Optional): Remove the kernels from the cob before storing. It is easier to use the corn in other dishes later. Wrap or Containerize: There are a couple of ways to store the corn:
Plastic Wrap or Foil: Wrap individual cobs or the cob sections tightly in plastic wrap or aluminum foil. Ensure there are no gaps or openings to prevent air from getting in. Airtight Container: If you've removed the kernels or prefer to store them this way, place them in an airtight container.
Label and Date: It's a good practice to label it with the date to keep track of freshness. You can also write a note about any seasonings or flavorings you added to the corn. Refrigerate: Place the wrapped or containerized corn in the refrigerator. Store it in the fridge for 3 to 4 days. Freeze (Optional): If you have a lot of leftover smoked corn and don't plan to use it within a few days, you can freeze it for more extended storage. Wrap the corn in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, use a vacuum-sealed bag. Store frozen smoked corn can for up to 6 months. Reheat: You can reheat the leftover smoked corn when you're ready to enjoy it. To reheat, either wrap it in foil and warm it in the oven at around 300°F or 150°C for about 10-15 minutes or reheat it in the microwave for a shorter time, checking to avoid overcooking. Serve and Enjoy: Once reheated, serve the smoked corn as desired, whether as a side dish, in salads or as an ingredient in other recipes.
- Cool the Corn: Allow the leftover smoked corn to cool to room temperature before storing it to prevent condensation and help maintain its texture.
- Remove from the Cob (Optional): Remove the kernels from the cob before storing. It is easier to use the corn in other dishes later.
Wrap or Containerize: There are a couple of ways to store the corn:
Plastic Wrap or Foil: Wrap individual cobs or the cob sections tightly in plastic wrap or aluminum foil. Ensure there are no gaps or openings to prevent air from getting in. Airtight Container: If you've removed the kernels or prefer to store them this way, place them in an airtight container.
- Plastic Wrap or Foil: Wrap individual cobs or the cob sections tightly in plastic wrap or aluminum foil. Ensure there are no gaps or openings to prevent air from getting in.
- Airtight Container: If you've removed the kernels or prefer to store them this way, place them in an airtight container.
- Label and Date: It's a good practice to label it with the date to keep track of freshness. You can also write a note about any seasonings or flavorings you added to the corn.
- Refrigerate: Place the wrapped or containerized corn in the refrigerator. Store it in the fridge for 3 to 4 days.
- Freeze (Optional): If you have a lot of leftover smoked corn and don't plan to use it within a few days, you can freeze it for more extended storage. Wrap the corn in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, use a vacuum-sealed bag. Store frozen smoked corn can for up to 6 months.
- Reheat: You can reheat the leftover smoked corn when you're ready to enjoy it. To reheat, either wrap it in foil and warm it in the oven at around 300°F or 150°C for about 10-15 minutes or reheat it in the microwave for a shorter time, checking to avoid overcooking.
- Serve and Enjoy: Once reheated, serve the smoked corn as desired, whether as a side dish, in salads or as an ingredient in other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 596mg | 25% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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