Best 4 Smoky Corn On The Cob Recipes
Indulge in the smoky, succulent goodness of corn on the cob, elevated with a variety of tantalizing recipes that cater to every palate. From the classic boiled corn brushed with melted butter to the zesty Mexican street corn slathered in a creamy, spicy sauce, this article offers a culinary journey that celebrates the versatility of this summertime favorite. Whether you prefer the simplicity of grilled corn on the cob charred to perfection or the bold flavors of Cajun-spiced corn bursting with herbs and spices, there's a recipe here to satisfy your cravings. Explore the delightful variations of corn on the cob, each offering a unique taste experience that will leave you craving more.
Here are our top 4 tried and tested recipes!
SMOKY ROASTED CORN ON THE COB
Enjoy a taste sensation with our Smoky Roasted Corn on the Cob. This roasted corn on the cob recipe is a flavorful way to spice up your fresh corn.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Combine first 3 ingredients in pie plate until blended. Brush corn with butter. Roll, 1 at a time, in cheese mixture, then place on prepared baking sheet. Top with any remaining cheese mixture.
- Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 450 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 6 g, Protein 8 g
SMOKED CORN ON THE COB
Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!
Provided by Elizabeth
Categories Appetizers and Snacks
Time 3h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
- Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
- Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g
SMOKY FAJITA CORN ON THE COB
This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.
Provided by Wing-Man
Categories Corn
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim off about 1 inch from the end of the cob (the end that the silk is showing).
- Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
- Place in smoker and cook @ 225 degrees for 2 hours.
- I suggest pecan or hickory.
- Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
- Remove corn and rinse immediately under cool water while removing the husk and silk.
- Brush well with butter mixture and serve.
- If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.
Nutrition Facts : Calories 258.4, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 143.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.3
SMOKY GRILLED CORN ON THE COB
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips for Perfect Smoky Corn on the Cob:
- Select fresh, tender corn on the cob: Look for ears with tightly packed, bright green kernels and no blemishes.
- Remove the husks and silks: Pull back the husks and remove the silks. Leave a few layers of husks attached to protect the kernels during cooking.
- Soak the corn in cold water: This helps to prevent the corn from drying out during cooking.
- Season the corn: Brush the corn with melted butter or olive oil and sprinkle with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are tender and slightly charred. You can also cook the corn in a smoker or over a campfire.
- Serve the corn immediately: Corn on the cob is best enjoyed hot off the grill. You can serve it with butter, salt, and pepper, or with your favorite dipping sauce.
Conclusion:
Smoky corn on the cob is a delicious and easy-to-make side dish that is perfect for summer cookouts. With a few simple tips, you can grill the perfect ear of corn every time. So fire up your grill and enjoy this classic summer treat!
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