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Smoked Corn on the Cob with Garlic Parmesan Butter Recipe

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3.9 from 13 reviews

This Smoked Corn on the Cob recipe features sweet corn soaked to retain moisture, then smoked low and slow with homemade smoked garlic butter. Topped with Parmesan, paprika, and parsley, it delivers rich smoky flavor and perfect buttery goodness, perfect for a summer BBQ or cozy cookout.

Ingredients

Ingredients

  • 9 ears corn, shucked
  • 1 cup salted butter (2 sticks)
  • 3 garlic cloves, crushed
  • ¼ cup shredded Parmesan cheese
  • ½ teaspoon paprika
  • Pinch of salt
  • Chopped parsley, for garnish

Instructions

  1. Preheat Smoker: Preheat the smoker to 180°F with the lid closed for 15 minutes. Fill the auger with your preferred wood pellets to prepare for smoking the butter.
  2. Prepare Corn: While the smoker preheats, shuck the ears of corn completely, removing all silk. Place the corn in a large stock pot and cover with water to soak as you prepare the butter.
  3. Make Smoked Butter: Crush garlic cloves and slice the butter into halves. Place both the garlic and butter into a saucepan and set the saucepan inside the smoker. Smoke the butter at 180°F for 30 minutes to infuse smoky garlic flavor.
  4. Increase Smoker Temperature: After smoking the butter, remove it from the smoker and bring it inside. Increase the smoker temperature to 225°F as you get the corn ready for smoking.
  5. Prepare Corn for Smoking: Remove the soaking corn from the pot and arrange it on a baking sheet. Using a brush or spoon, slather each ear generously with the freshly smoked garlic butter.
  6. Smoke Corn – First Half: Place the buttered corn directly on the grill grates in the smoker. Smoke the corn for 25 minutes at 225°F, allowing the smoke to deeply flavor the corn.
  7. Flip and Butter Corn: Using tongs, carefully flip each ear of corn over. Brush again with smoked butter to keep the kernels moist and flavorful. Smoke for an additional 20 minutes.
  8. Finish and Serve: Remove the smoked corn from the smoker and place back onto a baking sheet. Pour any remaining smoked butter over the ears. Sprinkle with shredded Parmesan, a pinch of salt, paprika, and garnish with chopped parsley before serving. Enjoy your tender, smoky corn on the cob!

Notes

  • Keep the saucepan lid off when smoking the butter to maximize smoke infusion.
  • Ensure your smoker auger is fully loaded with pellets before starting to maintain consistent smoke during the long cook time at low temperatures.
  • Using fresh sweet corn within 2-3 days of purchase is best; avoid refrigerating corn while still in husks.
  • Soaking the corn before smoking is essential to keep it moist and prevent drying out.

Find it online: https://flavorspath.com/smoked-corn-on-the-cob-with-garlic-parmesan-butter-recipe/