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Smoked Corn on the Cob with Parmesan and Garlic Butter Recipe

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4.4 from 9 reviews

Delight in the rich, smoky flavor of this Smoked Corn on the Cob recipe, featuring tender corn slathered in homemade smoked garlic butter, sprinkled with parmesan, paprika, and fresh parsley. Perfect for barbecues or a flavorful side dish, the corn is slow-smoked to perfection using a pellet smoker.

Ingredients

Ingredients

  • 9 ears of 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 the smoker: Set your smoker to 180°F with the lid closed and let it heat for 15 minutes. Fill the auger with your preferred flavor of wood pellets for smoking.
  2. Prepare the corn: While the smoker preheats, shuck all nine ears of corn thoroughly, removing as much silk as possible to ensure a clean corn surface.
  3. Soak the corn: Place the shucked corn in a large stockpot and cover with water. Let the corn soak as you prepare the smoked butter to keep it hydrated before smoking.
  4. Make the smoked garlic butter: Crush the garlic cloves and slice the two sticks of butter in half. Place them together in a saucepan, then place the saucepan inside the smoker at 180°F.
  5. Smoke the butter: Smoke the butter and garlic mixture for 30 minutes to infuse a deep smoky flavor. Then, remove the saucepan from the smoker and bring it inside.
  6. Increase smoker temperature: Raise the smoker temperature to 225°F to prepare for smoking the corn.
  7. Prepare the corn for smoking: Remove the corn from the soaking water, drain it well, and place the ears onto a baking sheet.
  8. Apply smoked butter: Generously slather each ear of corn with the smoked garlic butter prepared earlier, coating all sides evenly.
  9. Smoke the corn: Place the buttered corn directly onto the grill grates of the smoker. Smoke for 25 minutes, allowing the smoke to penetrate and corn to cook gently.
  10. Flip and baste: Using tongs, carefully flip each ear of corn, brush more smoked butter on all sides, and continue smoking for an additional 20 minutes for even cooking and flavor.
  11. Finish and season: Remove the corn from the smoker and place onto a baking sheet. Pour any remaining smoked butter over the top while still warm.
  12. Garnish and serve: Sprinkle shredded parmesan cheese, a pinch of salt, paprika, and chopped parsley over the corn to finish. Serve hot and enjoy the smoky, buttery goodness.

Notes

  • Be sure to remove as much silk from the corn as possible for better texture and flavor absorption.
  • Choose wood pellets with complementary flavors such as hickory, apple, or cherry for best results.
  • Smoking the butter separately before applying adds an intense smoke aroma to the corn.
  • Serve immediately after garnishing; smoked corn is best enjoyed fresh and warm.
  • If you don’t have a smoker, you might replicate flavors by using a grill with wood chips, though the process and flavor intensity may vary.

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