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Smoked Corn on the Cob

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“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.”
READY IN:
2hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 corn on the cob (husk in tact)
  • 12 teaspoon fajita seasoning mix
  • 14 teaspoon chili powder
  • 12 cup butter
  • 2 ounces wood chips

Directions

  1. Trim off about 1 inch from the end of the cob (the end that the silk is showing).
  2. 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.
  3. Place in smoker and cook @ 225 degrees for 2 hours.
  4. I suggest pecan or hickory.
  5. 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.
  6. Remove corn and rinse immediately under cool water while removing the husk and silk.
  7. Brush well with butter mixture and serve.
  8. 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.

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