Smoked Corn on the Cob
For the Corn
- 6 ears of corn
- 1-2 apple wood chunks
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 handful fresh basil or cilantro, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- salt to taste
- pepper to taste
- 2 ounces spicy chipotle cheese, shredded
- 1 lime, sliced
There are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.
Preheat your smoker to 200°F. Toss a couple wood chunks onto the fire.
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.
Remove from smoker. Using a basting brush , slather the hot corn with mayo/sour cream sauce. Sprinkle with cheese and serve with sliced limes for garnish.
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