Smoking isn’t just for big cuts of meat, though, let’s be honest, it is pretty darn amazing at bringing out the top flavors after a long slow cook of just about every cut of meat. It’s also a versatile tool for prepping all varieties of foods with it’s signature hardwood flavor.
At our Char-Broil Nights celebration in Mooresville, North Carolina, Chef Jonathan used the Char-Broil SmartChef® Digital Electric Smoker to prep corn on the cob to go alongside his grilled flank steak tacos with charred pineapple salsa. Talk about the perfect summer fiesta. Inspired by his creation, we wanted to bring a little bit of that bold flavor combo home, using the best of the seasonal produce, putting a fun spin on a classic barbecue side dish.
This Smoked Corn on the Cob packs so much flavor, you may never go pack to just butter again. First we lightly smoked the corn while it cooked, then we slathered it in a rich mayo based sauce to really bring out a full bounty of flavors. It’s the perfect way to make use of all that farm fresh produce.
- 6 ears of corn (For this recipe, look for fresh corn with plump kernels as they will hold up better in the smoker)
- ¼ cup Mayo
- ¼ cup Sour cream
- 1 handful fresh basil (or cilantro), chopped
- 1 teas Paprika
- ½ teas Cumin
- Salt and pepper
- 2 oz Spicy chipotle cheese, shredded
- 1 lime, sliced
- Prep your smoker for 2 to 3 hours around 200 degrees with a mild wood.
- Carefully fold husks back on the corn and remove the silk. Tie the husks together around the bottom and arrange the corn in your smoker.
- Smoke for 2 to 3 hours. The corn will have a nice char in some spots.
- Meanwhile, whisk the may, sour cream, basil, paprika, cumin and salt and pepper to taste in a bowl.
- Remove from smoker and chop in half for fun portions if desired. Using a cooking brush, immediately slather the hot corn with the mayo mixture. Sprinkle with cheese and serve with sliced limes for garnish.