Prep your smoker for two to three hours around 200 degrees with a mild wood.
Smoked Corn on the Cob
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 farm fresh produce.
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 two to three 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.