Chipotle Corn on the Cob

Name: Chipotle Maiskolben
Total time: 1 h
Ingredients: 15 g Chipotle-Chilipulver; 10 g Geräuchertes Paprikapulver; 5 g Knoblauchpulver; 5 g Kreuzkümmel gemahlen; 8 g Brauner Zucker; 10 g Meersalz; 20 ml Olivenöl

SmokingOtherHot SmokingEasy1.5-2 hrs85-90 °C120-140 °CHickory + Cherry

Corn on the cob is rubbed with a smoky chipotle spice blend and hot-smoked at low temperature. The hickory smoke aroma perfectly complements the heat of chipotle chilies. The result is an intensely seasoned, tender corn with a deep smoky note.

Ingredients(for 1 kg)

Chipotle chili powder15 g

Smoked paprika10 g

Garlic powder5 g

Ground cumin5 g

Brown sugar8 g

Sea salt10 g

Olive oil20 ml

Instructions

Preparation

40 minutes

Soak corn with husks in cold water for 30 minutes. Mix all spices with olive oil to form a paste. Fold back the outer leaves, remove the silk, and evenly apply the spice paste to the corn cobs. Fold leaves back over.

Smoking

1.5-2 hours

Preheat smoker to 120-140 °C and add hickory and cherry wood chips. Place corn cobs with the husk side down in the smoker. Smoke over indirect heat until the leaves are browned and the corn reaches a core temperature of 85-90 °C.

Finishing

5 minutes

Fold back the husk from the corn and optionally grill the cob briefly over direct heat. Drizzle with fresh lime juice and serve immediately.

Pro Tip

After smoking, briefly place the corn on a direct grill grate to lightly caramelize the leaves and create additional roasted flavors.

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