Best Smoked Corn On The Cob Recipe

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smoked corn on the corn with herb butter

PHOTO: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM

Yields: 6Prep Time: 10 minsTotal Time: 1 hr

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You really can't go wrong with corn. We love it in salads, baked with cream, or fried Southern-style. But Smoked Corn On The Cob? It's next-level delicious, and perfect with baked ribs and potato salad for a casual backyard BBQ.

We don't need to tell you that corn on the cob is nothing without butter. Rather than slather the ears with plain variety, you'll make a quick compound butter flavored with garlic, cilantro, and jalapeño. If you want to be fancy, you can scrape the butter onto a piece of parchment or wax paper and roll it up into a log.

Here's how to do it: Scoop the mixed butter onto a piece of parchment or wax paper and fold one end of the paper over the butter. Hold a baking sheet or ruler against the top piece, then pull on the lower sheet of paper to squeeze the butter into a uniform log. Twist the ends of the parchment paper and refrigerate until hard then slice when ready to use. Then, cut off coins of the butter to melt on the grilled cobs. It's pretty, we promise.

This flavorful and healthy way to grill corn on the cob doesn't require a smoker. Instead, you'll infuse the corn with wood smoke using a clever foil packet of wood chips and a grill. Basically, you can get the flavor of a smoker without needing the expensive gadget. (Wood chips of all varieties can be bought easily online and even in some well-stocked supermarkets.)Before grilling, you'll give the ears of corn a good soak so that the husks can soak up water. This allows them to dry out—not burn—while on the grill and protects the kernels from burning while still allowing them to absorb the smoky flavors.

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Ingredients

6
ears of corn, husks on
1/2 cup
(1 stick) butter, softened
1 Tbsp.
minced jalapeño
1 Tbsp.
finely chopped cilantro
1
clove garlic, grated or minced
Kosher salt
2 cups
mesquite wood chips
Flaky sea salt, for garnish

Directions

1. Step 1Fill a large pot or bowl with water and submerge the corn. Soak for at least 30 minutes.
2. Step 2In a small bowl, mash together the butter, jalapeño, cilantro, garlic, and ½ teaspoon salt with a rubber spatula. Cover and refrigerate until ready to serve.
3. Step 3In the center of a 16” square piece of heavy-duty aluminum foil, place wood chips. Fold up one of the sides of the foil to completely cover the wood. Then, fold over the other side. Fold each end to create a seal. Prick the packet about 15 times with a fork, creating holes for the smoke to escape.
4. Step 4Place the foil packet over a burner on the grill, close the lid and preheat the grill to medium heat.
5. Step 5Once the grill is hot, place the corn on the grill, cover, and cook, turning every 5 minutes, until the husks have grill marks on all sides, 20 minutes total.
6. Step 6Remove the corn from the grill and cool for 5 minutes. Discard the husks and silk. Serve with the garlic butter and flaky sea salt.