Smoked Corn on the Cob
This Smoked Corn on the Cob packs so much flavor, you may never go back to just plain butter and salt again. First, we lightly smoked the corn to give it an amazingly rich, smoky flavor. Then we slathered it in a rich mayo and sour cream-based sauce to bring out a full bounty of flavors with some spicy overtones.
Carefully fold the husks back from the cob. Remove the silk, but do not remove the husks. Wrap part of the husk around the rest of the husks to form a handle. Place the corn in your smoker.
Smoke for 2 to 3 hours until the corn turns golden brown with a nice char in some spots.
Meanwhile, whisk the mayonnaise, sour cream, basil, paprika, cumin, salt and pepper together in a medium-size bowl.